Grandva Recipe
local greens, haus croutons, Parmigiano Reggiano, Caesar dressing
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Ingredients
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Salad Base
Haus Croutons
Caesar Dressing
Method
Salad Base
Prepare greens
Wash and dry the local greens thoroughly using a salad spinner or clean kitchen towels. Tear larger leaves into bite-sized pieces. Place the dried greens in a large chilled mixing bowl.
Season greens lightly with 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper; toss gently to combine and set aside while you finish other components.
When ready to serve, add shaved Parmigiano Reggiano to the greens and toss briefly with the dressing and croutons (see dressing and crouton steps).
Haus Croutons
Preheat and toss bread
Preheat oven to 375°F (190°C). In a large bowl, combine cubed bread with 3 tablespoons extra-virgin olive oil, 1 tablespoon melted butter, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper; toss to coat evenly.
Roast and garlic rub
Spread the bread cubes in a single layer on a baking sheet. Roast for 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and immediately rub the warm croutons with the halved garlic clove so the garlic flavor lightly infuses each piece. Transfer to a cooling rack.
Taste and adjust seasoning if needed. Use croutons warm or at room temperature on the salad.
Caesar Dressing
Mince anchovies and garlic
On a cutting board, finely mince the anchovy fillets and smashed garlic cloves together into a paste. Sprinkle a pinch of salt over them to help break them down.
Emulsify
In a medium bowl, whisk the egg yolk (or mayonnaise), Dijon mustard, lemon juice, Worcestershire sauce and red wine vinegar until smooth. Whisk in the anchovy-garlic paste. Very slowly drizzle in the 6 tablespoons extra-virgin olive oil while whisking continuously to form a thick, emulsified dressing. Alternatively, use an immersion blender to combine for 10–20 seconds.
Stir in 3 tablespoons grated Parmigiano Reggiano, then season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and add an extra 1/2 tablespoon lemon juice or a pinch more salt if needed.
If the dressing is too thick, thin with 1–2 teaspoons of warm water until it reaches desired consistency. Keep refrigerated until ready to toss; if chilled, bring to cool room temperature and whisk again before using.