Caesar Salad Recipe
Baby Romaine / Herbed Goat Cheese / Giardiniera / Boquerones / Parmesan Crostini / White Anchovy Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Crostini
Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet, drizzle with olive oil, and sprinkle with Parmesan cheese. Bake for 8-10 minutes or until golden and crispy.
- 2
Make the Vinaigrette
In a bowl, whisk together the white wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Adjust seasoning to taste.
- 3
Assemble the Salad
In a large bowl, combine the baby romaine, giardiniera, and boquerones. Crumble the herbed goat cheese over the top. Drizzle with the white anchovy vinaigrette and toss gently to combine.
- 4
Serve
Plate the salad and serve with the Parmesan crostini on the side.
