Tanimura & Antle News

May 26, 2016

Sweet Gem Caesar Salad

What You’ll Need:

  • Three Sweet Gem Lettuces
  • Parmesan Cheese
  • 4 Tbsp Olive Oil + 2 Tbsp for Dressing
  • 1/2 Loaf Day Old Bread
  • 6 Anchovy Fillets
  • 1 Tbsp Chopped Garlic
  • 2 Egg Yolks
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 3/4 Tsp Dijon Mustard
  • 1/2 Cup Vegetable Oil
  • Salt & Pepper

Instructions: 

  1. Preheat oven to 375 degrees.
  2. Cut the end of the heads of lettuce and peel the leaves off one by one (leave whole).  Rinse leaves and set aside.
  3. Cut the half loaf of bread into 1 inch cubes and place into bowl.
  4. Toss bread cubes in 4 tbsp of olive oil and transfer to baking sheet.
  5. Bake for 10 – 15 minutes or until golden and crispy.  Set aside to cool.
  6. In medium sized bowl, combine chopped anchovy fillets, garlic, salt, and pepper.
  7. Mix in egg yolks, 2 tbsp lemon juice, and mustard.
  8. Slowly mix in olive oil followed by vegetable oil.  Stir in 3 tbsp of the parmesan cheese.  Now you have your dressing! Set aside.
  9. In large bowl, toss leaves with desired amount of dressing and croutons.  Top with parmesan cheese.  Enjoy!