Caesar salad with tangy anchovy and lemon dressing
A stunning combination of flavours and a delicious spin on the classic Caesar. Here, we offer 2 variations, with chopped romaine or sliced and seared. We love seared, it adds a gorgeous smokey backdrop to a tangy and lemony dressing.
2 heads romaine lettuce, chopped or halved
1 cup Parmesan, finely grated
2 cups stale bread, cubed
10 slices Prosciutto
2 cloves garlic, minced
4 anchovy fillets, minced
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/3 cup extra-virgin olive oil
Sea salt and cracked black pepper, to taste
For dressing, in medium bowl, combine all ingredients and whisk well to combine. You can use it immediately or intensify the flavours by chilling overnight in the fridge.
For croutons, place bread on parchment-lined baking sheet. Bake at 400°F for 8 minutes.
For Prosciutto, heat large skillet with drizzle of olive oil over medium to high heat. Fry sliced Prosciutto for 30 seconds or until slightly crisped. Drain on paper towel, and set aside to cool.
For searing the romaine, heat heavy skillet with drizzle of olive oil over medium to high heat. Place romaine face down into skillet and sear for 30 seconds or until slightly charred.
To serve, place seared romaine into large platter and drizzle with dressing, and top with Parmesan, croutons and chopped Prosciutto.
Without the sear, in large bowl, place chopped romaine and toss with dressing. Add Parmesan and croutons and toss again. Turn onto serving platter and top with Parmesan shavings.