Punch up a mundane caesar with this recipe for a "burn your tongue" version that will put every other dish at the family pot luck to shame. Let's be real, it's the holidays and seeing a salad on the table is a sign of relief! Plus this one is so full of garlic it's doing double health duty keeping your pants loose and those viruses away!
Ingredients
- 6 anchovy fillets packed in oil, drained
- 2 garlic cloves, grated on a microplane
- Kosher salt, a dash
- 2 egg yolks
- 1 tbsp Dijon mustard
- 4 tsp red wine vinegar
- 1 tbsp freshly ground black pepper, plus more as needed
- 2 tbsp olive oil
- 75ml (⅓ cup) vegetable oil
- 3 tbsp finely grated parmesan cheese, plus more for topping
- 2 tbsp lemon juice
- 6 slices (100g) of your favourite bread
- 60ml (¼ cup) melted butter
- 450g cos lettuce hearts, cut in half
Directions
- Preheat the oven to 175°C.
- On a cutting board, chop together the anchovy fillets, garlic and dash of salt. Use the Kitchen Stick or side of your knife to mash the mixture into a paste. Scrape the paste into a medium bowl. Add the egg yolks, mustard, vinegar and pepper, and whisk until emulsified. Slowly add the olive oil, drip by drip, until fully incorporated, then do the same with the vegetable oil.
- Whisk until the dressing is thick and glossy. Whisk in the cheese, adjusting the consistency with water, and season with salt and more pepper if needed. Add the lemon juice.
- For the croutons, tear the bread slices into medium pieces, toss them in melted butter, then toast in the oven until golden, 10 to 15 minutes.
- In a medium bowl, gently toss the lettuce using your hands, adding the dressing a couple of spoonfuls at a time until you reach your desired amount. Give the lettuce a taste to check for seasoning. Start building your salad on a large flat plate, putting the halved cos hearts down. Then, throw some croutons on there. Keep going until you have a mountain of salad. Top with more cheese until fully covered.
