Kitchen Boss Season 2 Episode 2 - Italian Classics

Caesar Salad With Homemade Croutons

 Ingredients:

• 1 egg yolk
• 1/4 cup fresh lemon juice, about 2 lemons
• 2 large cloves garlic, smashed and chopped
• 2 teaspoons salt
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons anchovy paste
• 1 1/3 cup mild olive oil
• Freshly ground black pepper
• 1 large head romaine lettuce, leaves separated and washed
• 1/2 cup shredded Parmesan cheese
• 2 cups Homemade Croutons, recipe follows

Directions:

For garlic paste:

• First smash and chop 2 large cloves garlic and blend into paste with 2 teaspoons of salt in mortar bowl.

For dressing:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic paste, Worcestershire, mustard, and anchovy paste. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce leaves onto salad plates or serving platter. Drizzle with dressing and sprinkle with Parmesan cheese. Top with Homemade Croutons.

*Coddled or Raw egg may be substituted with 1/2 cup mayonnaise. If doing this substitution, reduce some of the olive oil.

Homemade Croutons:

• day old hearty bread, such as tuscan, italian, or country bread, (half loaf to yield 2 + cups croutons)
• olive oil
• dried oregano
• salt
• pepper

1. Preheat oven to 375 degrees F.
2. Trim the crust from day-old peasant-style bread and dice into 3/4-inch cubes.
3. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with dried oregano, salt and pepper. Spread out on a rimmed baking sheet.
4. Bake approximately 10 minutes or until just golden brown and crisp through. Toss halfway through the baking time, to make sure the croutons toast evenly.
5. Remove from oven and completely cool croutons. Store in an airtight container.