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Upstate Caesar Recipe
SERVES 4 | ACTIVE: 30 MIN TOTAL: 40 MIN
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| Upstate Caesar Salad |
Upstate Caesar Salad Ingredients
DRESSING
- ¼ cup lemon juice (from 2 lemons)
- 4 anchovy fillets
- 1 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 2 cloves garlic
- 2 tsp. coarsely ground black pepper
- ½ cup freshly grated Pecorino Romano or Parmigiano Reggiano
- 1 egg yolk (optional)
- ½ cup EVOO
CROUTONS
- 1 tbsp. unsalted butter
- 3 tbsp. EVOO
- 2 cloves garlic, crushed
- 4 cups (about 8 oz.) bite size cubes stale peasant bread or white Italian bread
- Coarsely ground black pepper
- 1 cup freshly grated Pecorino Romano or Parmigiano Reggiano
SALAD
- 4 cups coarsely chopped romaine lettuce (from 1 large head)
- 2 cups arugula or watercress
- ¼ cup crumbled blue cheese
Upstate Caesar Salad Preparation
- Preheat oven to 400˚F.
- For the dressing, combine lemon juice, anchovies, Dijon, Worcestershire sauce, garlic, pepper, cheese, and egg yolk (if using) in a food processor. Pulse to combine, then with machine running, slowly stream in the EVOO. Taste and adjust seasoning, if necessary.
- For the croutons, melt butter with EVOO in a large skillet over medium heat. Add garlic and bread; stir until evenly coated. Turn off heat. Sprinkle pepper and cheese over croutons and stir to coat. Transfer croutons to a baking sheet in an even layer. Bake until deeply golden and fragrant, 10 to 12 minutes. Let cool for at least 10 minutes.
- Assemble salad, combining the lettuce, arugula, blue cheese, dressing, and some croutons. (Store extra croutons in a tin or wrap in foil for up to 2 weeks.)
