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Hail Caesar Salad!

on February 25, 2020

Chef Jacquie’s “Hail Caesar” Salad with Crispy Croutons

1 large garlic cloveunnamed

2 egg yolks
1 lemon, juiced
4-6 drops of Worcestershire sauce
1 teaspoon of anchovy paste
1 tablespoon Dijon mustard
1/2 cup Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
2 heads romaine lettuce, whole leaves, washed and dried

In a Cuisinart, add garlic, egg yolks, lemon juice, Worcestershire sauce, anchovy paste and Dijon Mustard, salt, pepper and cheese and pulse for 30 seconds.  Add oil in tube and puree until all the oil is incorporated into dressing. Set dressing aside

In a large bowl, add dressing, salad and croutons.  Toss until salad is well coated.

To assemble salad:

On a chilled salad plate,  place a large mound of salad in the center, garnish with a little more cheese!

Buon Appetito!

Bruschetta              Artichokes alla Giudecca              Chicken Saltimbocca alla Romana

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