Ceasar Salad Recipe
baby gem, anchovy mustard vinaigrette, brown butter croutons, grana padano
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Make the Anchovy Mustard Vinaigrette
In a bowl, mash the anchovy fillets with a fork. Add the Dijon mustard and red wine vinegar, and whisk together. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Season with salt and pepper to taste.
- 2
Prepare the Baby Gem Lettuce
Wash and dry the baby gem lettuce. Cut each head in half lengthwise and place on a serving platter.
- 3
- 4
Final Seasoning
Finish with additional salt and pepper if desired, and serve immediately.