Smokey caesar salad with rosemary
Indulge in the flavors of a smokey caesar salad infused with the aromatic essence of rosemary. A tantalizing culinary experience awaits!
Ingredients:
- 1 large, organic farm fresh egg
- 1 teaspoon water
- 1-2 teaspoons lemon juice - to taste
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
- 1/3 cup freshly grated parmesan reggiano
- 1 tablespoon plus 1 teaspoon dijon mustard
- 2 teaspoons worcestershire sauce
- 2 cloves finely minced garlic
- 2 teaspoons anchovy paste, or 3 anchovy filets, finely chopped
- 1/4 teaspoon pimenton (smoked spanish paprika)
- 1/2 teaspoon finely minced fresh rosemary
- Zest of 1 lemon
- Freshly ground black pepper to taste
- Up to 1/4 cup of water to thin the dressing
- 9 cups hearty artisanal bread, cut into 1/2” cubes
- 1 tablespoon finely minced fresh rosemary
- 1/4 cup extra virgin olive oil
- kosher salt and fresh ground pepper to taste
- 1+ heads of romaine lettuce (depending on how many people you need to serve)
Instructions:
- If you decide to prepare the mayonnaise from scratch, combine the initial 4 ingredients in a mixing bowl, and blend them together using a whisk. Slowly pour in the oil, beginning with a few drops at a time, all the while whisking vigorously. As soon as the emulsion thickens, you can gradually increase the speed of the oil stream. The mixture should start off thick enough to maintain its shape and look rich and creamy. Adding the oil too fast can cause it to separate, resulting in a thin and runny consistency, so proceed with caution. Once all the oil is integrated, mix in the remaining lemon juice to taste. If the mayo is too thick, you can lighten it by stirring in a little water.
- Next, take 1 cup of your chosen mayonnaise (whether store-bought or homemade) and combine it with the subsequent 9 ingredients, thinning it out with a bit of water until it reaches a salad dressing-like consistency. Adjust the seasoning to taste and set aside.
- For the croutons, preheat the oven to 375 F. Combine the following 4 ingredients in a large bowl and coat the bread cubes thoroughly with the oil using your hands. Spread the cubes out onto a baking sheet in a single layer. Bake the croutons in the oven until they turn a golden brown color, usually around 10-12 minutes. Once done, take them out of the oven and allow them to cool on a rack until they reach room temperature. Store the extras in an airtight container because this batch will yield more than needed for a single salad.
- Clean and pat dry the romaine lettuce leaves, then tear them into bite-sized pieces. Place the torn leaves in a bowl and cover with a damp cloth. Keep the bowl refrigerated until you are ready to dress the salad.
- When ready to serve, mix the lettuce with just enough dressing to coat the greens entirely without overwhelming them. Arrange the salad on plates and garnish with a sprinkle of croutons and a few shavings of freshly grated parmesan cheese.
Summary:
- Calories: 3917 kcal
- Fat: 316 g
- Protein: 76 g
- Carbs: 214 g
- Potassium: 2635 mg
- Magnesium: 308 mg