Caesar Salad Recipe
little gem romaine, tasmanian pepper parmesan, confit garlic, focaccia croutons, white anchovies
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Croutons
Preheat the oven to 375°F (190°C). Cut the focaccia into small cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Bake for 10-12 minutes or until golden and crispy.
- 2
Make the Dressing
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, confit garlic (mashed), salt, and black pepper to taste until well combined.
- 3
Assemble the Salad
Wash and dry the Little Gem romaine lettuce, then chop it into bite-sized pieces. Place the lettuce in a large bowl, add the dressing, and toss to coat evenly. Add the focaccia croutons and white anchovies on top.
- 4
Serve
Finish with a generous sprinkle of Tasmanian Pepper Parmesan cheese over the salad. Serve immediately.
