Lento Caesar Salad Recipe
Bolton Little gem romaine, Classic dressing, red onion, sourdough croutons, Reggiano | Add Spanish Cured Anchovies +$4.00
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the sourdough bread into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes or until golden brown.
- 2
Prepare the Dressing
In a bowl, whisk together lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, olive oil, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, chop the Little gem romaine and add the sliced red onion. Pour the dressing over the salad and toss to combine. Add the baked croutons and toss gently.
- 4
Serve
Plate the salad and sprinkle with grated Parmesan Reggiano cheese. If using, add the Spanish cured anchovies on top. Serve immediately.
