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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Sourdough Crumbs
Preheat your oven to 350°F (175°C). Tear the sourdough bread into small pieces and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Bake for 10-15 minutes, or until golden and crispy. Remove from oven and set aside to cool.
- 2
Make the Dressing
In a mixing bowl, combine the anchovy fillets, minced garlic clove, egg yolk, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk together until well combined. Slowly drizzle in the remaining 3 tablespoons of olive oil, whisking continuously until the dressing is emulsified and smooth.
- 3
Prepare the Endive
Trim the base of the endive heads and separate the leaves. Rinse them under cold water and pat dry with a paper towel.
- 4
Assemble the Salad
In a large serving bowl, arrange the endive leaves. Drizzle the dressing over the top, ensuring the leaves are well coated. Add the sourdough crumbs and shaved Grana Padano cheese on top.
- 5
Serve
Toss gently to ensure an even distribution of the dressing, crumbs, and cheese before serving. Enjoy your Caesar salad immediately!