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A Big Green C Recipe

Name: SafeHouses A Big Green C Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (large heads), washed and chopped; 3 tbs Shaved Parmesan; 1 tsp Freshly ground black pepper; 0.5 tsp Kosher salt; 0.5 cups Extra-virgin olive oil; 0.25 cups Mayonnaise (as base for thickness); 3 each Anchovy fillets (packed in oil), drained and minced; 2 each Garlic cloves, minced; 1 tsp Dijon mustard; 2 tbs Lemon juice, freshly squeezed; 1 tsp Worcestershire sauce; 2 tbs Grated Parmesan; 1 tbs Warm water (to thin); 0.25 tsp Freshly ground black pepper; 3 cups Day-old baguette or sourdough, cut into 3/4-inch cubes; 2 tbs Extra-virgin olive oil; 0.5 tsp Garlic powder; 0.25 tsp Kosher salt; 1 tbs Shaved Parmesan (for topping); 2 each Extra lemon wedges (optional)

Inspired by SafeHouse

Time35m

Serves2

Caesar salad that is, and the notable signature of sir mansfield cummings, first chief of mi6. All yours with chopped romaine, house caesar dressing, shaved parmesan, and baked croutons.

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Ingredients

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Salad

3 cups Romaine lettuce (large heads), washed and chopped

3 tbs Shaved Parmesan

1 tsp Freshly ground black pepper

1/2 tsp Kosher salt

House Caesar Dressing

1/2 cups Extra-virgin olive oil

1/4 cups Mayonnaise (as base for thickness)

3 each Anchovy fillets (packed in oil), drained and minced

2 each Garlic cloves, minced

1 tsp Dijon mustard

2 tbs Lemon juice, freshly squeezed

1 tsp Original Worcestershire Sauce

2 tbs Grated Parmesan

1 tbs Warm water (to thin)

1/4 tsp Freshly ground black pepper

Baked Croutons

3 cups Day-old baguette or sourdough, cut into 3/4-inch cubes

2 tbs Extra-virgin olive oil

1/2 tsp Watkins garlic powder

1/4 tsp Kosher salt

Finishing

1 tbs Shaved Parmesan (for topping)

2 each Extra lemon wedges (optional)

Method

Baked Croutons

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss bread cubes

In a medium bowl, toss the 3 cups bread cubes with 2 tbs extra-virgin olive oil, 1/2 tsp garlic powder and 1/4 tsp kosher salt until evenly coated.

Bake

Spread the coated bread cubes in a single layer on the baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on the sheet (they will crisp further).

House Caesar Dressing

Combine flavor base

In a medium bowl, mash the 3 minced anchovy fillets with the 2 minced garlic cloves and 1 tsp Dijon using the back of a spoon or a fork until a paste forms.

Emulsify

Add 1/4 cup mayonnaise, 2 tbs lemon juice, 1 tsp Worcestershire sauce and 2 tbs grated Parmesan to the anchovy-garlic paste. Whisk to combine.

Add oil slowly

While whisking vigorously, slowly stream in 1/2 cup extra-virgin olive oil until the dressing is thick and emulsified. If it becomes too thick, whisk in up to 1 tbs warm water to reach desired consistency.

Season

Taste and season with 1/4 tsp freshly ground black pepper and adjust salt if needed (the anchovies and Parmesan provide significant saltiness). Refrigerate for at least 10 minutes to let flavors meld, or up to 2 days.

Salad Assembly

Prepare lettuce

Chop the romaine into roughly 1–1.5 inch pieces if not already chopped. Dry thoroughly in a salad spinner or with paper towels to ensure dressing clings.

Toss with dressing

Place the 3 cups chopped romaine in a large bowl. Add about 4–6 tbs (approximately) of the house Caesar dressing and toss gently to coat evenly. Start with less dressing and add more to taste.

Add croutons and cheese

Add half to all of the baked croutons (as desired for crunch) and 3 tbs shaved Parmesan. Toss once more lightly to incorporate.

Finish and serve

Transfer the salad to a serving bowl or plates. Finish with the remaining shaved Parmesan, a light grind of black pepper, and lemon wedges on the side for optional brightening. Serve immediately so croutons remain crisp.

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