Wk Caesar Recipe
romaine, kale, house-made Caesar dressing, fococcia crouton, smoke parmesan cheese, cured egg yolk
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Ingredients
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Salad Base
Dressing
Croutons
Toppings
Method
Prepare the Salad Base
- 1
Wash and Chop Greens
Rinse the romaine lettuce and kale thoroughly under cold water. Pat dry with a clean towel. Chop the romaine into bite-sized pieces and tear the kale into smaller pieces.
Make the Dressing
- 2
Blend Ingredients
In a blender, combine garlic, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, and Parmesan cheese. Blend until smooth.
- 3
Emulsify
With the blender running, slowly drizzle in the olive oil until the dressing is creamy. Season with salt and black pepper to taste.
Prepare the Croutons
- 4
- 5
Bake Croutons
Preheat the oven to 375°F (190°C). Spread the seasoned bread cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
Assemble the Salad
- 6
Combine Ingredients
In a large salad bowl, add the chopped romaine and kale. Drizzle with the house-made Caesar dressing and toss to coat the greens evenly.
- 7
Add Croutons and Toppings
Top the salad with the baked focaccia croutons, smoked Parmesan cheese, and place the cured egg yolks on top.
