Caesar Recipe
little gem lettuce, dried apple-anchovy dressing, everything granola
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Ingredients
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Salad Base
Dressing
Granola Topping
Method
Preparation of Salad Base
- 1
Wash the Lettuce
Rinse the little gem lettuce under cold water to remove any dirt. Pat dry with a clean kitchen towel or use a salad spinner.
- 2
Chop the Lettuce
Cut the lettuce heads into quarters or halves, depending on your preference. Place in a large salad bowl.
Making the Dressing
- 3
Prepare the Anchovies
Chop the dried anchovies into small pieces to enhance the flavor release when blended into the dressing.
- 4
Blend the Dressing
In a blender, combine the chopped anchovies, apple cider vinegar, olive oil, dijon mustard, peeled garlic cloves, salt, and black pepper. Blend until smooth.
- 5
Taste and Adjust
Taste the dressing and adjust the seasoning with more salt or pepper as desired.
Making the Granola Topping
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 7
Mix the Granola Ingredients
In a large bowl, combine the rolled oats, chopped nuts, seeds, honey or maple syrup, cinnamon, and a pinch of salt. Mix well until everything is coated.
- 8
Bake the Granola
Spread the granola mixture onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, stirring halfway through, until golden brown.
Assembling the Salad
- 9
Combine Elements
Drizzle the prepared dressing over the chopped lettuce and toss gently to coat evenly.
- 10
Add Granola
Sprinkle the freshly baked granola on top of the dressed lettuce for added crunch.
- 11
Serve
Serve the Caesar salad immediately, garnished with additional black pepper if desired.
