Two-olive caesar salad
Indulge in the classic flavors of Two-Olive Caesar Salad, featuring a delightful blend of crisp greens, tangy Caesar dressing, and savory olives. Experience a burst of Mediterranean tastes in every bite!
Ingredients:
- 1 egg yolk
- 4 anchovies, very finely chopped/minced
- 1 grated garlic clove
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/4 cup neutral oil, such as grapeseed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (8-ounce) loaf sourdough or ciabatta bread
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 3 romaine hearts
- 40g shaved Parmesan
Instructions:
- In a large mixing bowl, break the egg yolk. Include anchovies, minced garlic, Worcestershire sauce, and fresh lemon juice. Whisk vigorously until well combined, for approximately 30 seconds. Blend the various oils in a measuring cup, then slowly drizzle into the egg mixture while whisking continuously until it thickens. Season with salt and pepper to taste.
- Preheat the oven to 400°F. Tear the sourdough loaf into pieces around 1/2 inch in size and scatter them on a baking sheet. Mix the bread with some olive oil and a pinch of salt. Bake the bread until the edges turn a golden brown, which typically takes about 8 minutes.
- Rip the romaine leaves and place them in a salad bowl. Gradually pour half of the prepared dressing over the romaine, gently tossing to ensure the leaves are evenly coated. Adjust the amount of dressing based on your preference. Sprinkle the salad with croutons and grated Parmesan before serving.
Summary:
- Calories: 4792 kcal
- Fat: 409 g
- Protein: 140 g
- Carbs: 161 g
- Potassium: 4278 mg
- Magnesium: 426 mg