Caesar Salad Recipe
Romaine, Crispy Guanciala, Pecorino Romano, Caesar Dressing, red pepper aioli, focaccia crouton
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Ingredients
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Salad Base
Crispy Guanciala
Caesar Dressing
Red Pepper Aioli
Focaccia Croutons
Method
Prepare the Salad Base
- 1
Wash and Chop Romaine
Rinse the romaine lettuce under cold water. Pat dry with a paper towel and chop into bite-sized pieces. Place in a large salad bowl.
- 2
Shave Pecorino Romano
Using a vegetable peeler or a cheese grater, shave the Pecorino Romano cheese and set aside.
Cook Crispy Guanciala
- 3
Crisp Guanciala
In a skillet over medium heat, add the guanciala and cook until crispy, about 5-7 minutes. Remove from heat and let drain on paper towels.
Make Caesar Dressing
- 4
Blend Ingredients
In a mixing bowl, combine mayonnaise, Parmesan cheese, anchovy paste, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Whisk together until smooth.
Prepare Red Pepper Aioli
- 5
Blend Aioli Ingredients
In a food processor, combine roasted red peppers, minced garlic, olive oil, lemon juice, and salt. Blend until smooth and creamy.
Make Focaccia Croutons
- 6
Prepare Croutons
Preheat the oven to 375°F (190°C). Cut focaccia bread into small cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet.
- 7
Bake Croutons
Bake in the oven for about 10-15 minutes or until golden brown and crispy. Remove and let cool.
Assemble the Salad
- 8
Combine Ingredients
In the large salad bowl with romaine, add the crispy guanciala, shaved Pecorino Romano, and croutons. Drizzle with Caesar dressing and toss gently to combine.
- 9
Serve with Aioli
Serve the salad immediately, drizzling the red pepper aioli on top or serving it on the side for dipping.