Lemony Caesar Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| ¼ | cup |
walnuts
chopped |
|
| 4 | slices |
whole wheat bread
thin |
|
| ¼ | cup |
anchovy paste
|
*
|
| ½ | large |
romaine lettuce
rinsed and patted dry |
*
|
| 1 | cup |
salad dressing, caesar
|
* |
| 4 | ounces |
Parmesan cheese
in one piece |
|
| Anchovy spread | |||
| 12 | each |
anchovy fillets
drained |
*
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
black pepper
coarsely grounded |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
butter, unsalted
at room temperature |
|
| 1 | each |
garlic cloves
minced |
|
| Caesar dressing | |||
| 1 | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
white wine vinegar
|
|
| ⅔ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
black pepper
coarsely grounded |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 59 | ml |
walnuts
chopped |
|
| 4 | slices |
whole wheat bread
thin |
|
| 59 | ml |
anchovy paste
|
*
|
| 0.5 | large |
romaine lettuce
rinsed and patted dry |
*
|
| 237 | ml |
salad dressing, caesar
|
* |
| 115.6 | ml/g |
Parmesan cheese
in one piece |
|
| Anchovy spread | |||
| 12 | each |
anchovy fillets
drained |
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
black pepper
coarsely grounded |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
butter, unsalted
at room temperature |
|
| 1 | each |
garlic cloves
minced |
|
| Caesar dressing | |||
| 5 | ml |
lemon zest
grated |
|
| 45 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
white wine vinegar
|
|
| 158 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
black pepper
coarsely grounded |
|
| 2.5 | ml |
salt
|
|
Directions
Heat the olive oil in a small skillet.
Add the walnuts and sauté over medium heat until lightly toasted, 3 to 5 minutes.
Set aside.
Toast the bread; then spread each slice with anchovy spread and scatter with the toasted walnuts. Tear the lettuce into pieces and toss with the dressing.
Place a piece of prepared toast on each plate and top with a portion of the lettuce and dressing.
Using a vegetable peeler, shave thin slices of parmesan over each portion.
ANCHOVY SPREAD: Using a fork, mash the anchovies in a small bowl.
In another small bowl, whisk the remaining ingredients together.
Add to the anchovies and mix until a paste has formed.
Makes about ¼ cup.
CAESAR DRESSING: Combine the lemon zest, juice, garlic and vinegar in a small bowl and whisk well.
Slowly add the olive oil, whisking constantly until smooth.
Add the pepper and salt and set aside.
Serve immediately.
