Caesar bread salad or panzanella giulio

Indulge in the flavors of Italy with a Caesar bread salad or a fresh Panzanella Giulio. Experience an explosion of culinary delight in every bite!

Ingredients:

• Dressing
• juice of one lemon
• 1 teaspoon champagne vinegar
• 2 teaspoons dijon mustard
• 2 cloves garlic
• 1 teaspoon Worcestershire sauce
• dash Tabasco sauce
• 2 anchovy filets, minced (may be omitted)
• 1 egg, room temperature
• 1/2 cup olive oil
• pepper, salt to taste
• 1/2 cup grated aged parmesan
• Salad
• 1 loaf (16. oz) day-old Italian bread, crust removed or intact
• 1 head Romaine lettuce
• 1 avocado, cubed
• 1/2 English cucumber
• 1 lb. fresh asparagus, chopped into bite size pieces on the diagonal

Instructions:

1. Fill a medium-sized pot with water and bring it to a boil. Place an egg in a small heat-resistant container and carefully pour the boiling water over it. Let the egg sit in the water for about 1 minute. Then, delicately take the egg out and set it aside. Keep the remaining water for later use.
2. Combine lemon juice, champagne vinegar, Dijon mustard, minced garlic, Worcestershire sauce, Tabasco sauce, and finely chopped anchovy fillets in a large glass bowl. Gently mix in the egg. The egg white will have a runny consistency and the yolk will be slightly thicker than usual.
3. Start adding the oil slowly, drop by drop, while whisking continuously. As the emulsion starts to form, keep whisking and gradually increase the speed of adding the oil to a thin stream. Once you have incorporated all the oil, the dressing should appear thin and have a slight yellow hue.
4. Season with salt and pepper to your liking and mix in the grated Parmesan cheese. Set the dressing aside.
5. Dice the bread into one-inch cubes. Using day-old bread works best as it absorbs the dressing well, but fresh bread is also suitable. I recommend keeping the crust as it adds a chewy texture to the salad. Wash and chop the Romaine lettuce into bite-size pieces. Combine the dressing, bread, and lettuce in a large bowl and refrigerate for 30 minutes to allow the flavors to meld.
6. While the salad is marinating, bring the water to a boil once again. Briefly boil the asparagus for two minutes until it is tender yet crisp. Quickly transfer the asparagus to an ice bath to cool. Cut the avocado and cucumber into 1/2-inch cubes. After the salad mixture has chilled for half an hour, combine it with the remaining ingredients and serve promptly, garnishing with additional sliced Parmesan if desired. This salad pairs excellently with fruity white wines!

Summary:

• Calories: 3102 kcal
• Fat: 177 g
• Protein: 102 g
• Carbs: 297 g
• Potassium: 4684 mg
• Magnesium: 416 mg