Simple Caesar Salad with Whole-Grain Croutons

🧂 Ingredients

• 1 egg yolk
• ½ cup extra-virgin olive oil
• ¼ cup canola oil
• 3 teaspoon anchovy paste
• ½ lemon

  juiced
• ½ teaspoon ½ tsp. dijon mustard
• 1 teaspoon 1 tsp. garlic powder
• 1 tablespoon Parmigiano-Reggiano cheese

  finely shredded, or a few flakes of shaved
• pepper to taste
• 1 small whole-grain or ancient-grain baguette
• few teaspoons of extra-virgin olive oil

  for drizzling
• 1 teaspoon garlic powder
• sprinkle of salt and pepper
• 2 romaine lettuce hearts

  rinsed and dried
• ¼ cup Parmigiano-Reggiano cheese

  shaved

Instructions

• 1 Pre-heat oven to 350 degrees F, and line a baking sheet with foil or parchment
  paper. Cut the baguette into cubes and toss them in a bowl with olive oil and
  seasonings, until evenly coated.  Arrange the bread cubes on the baking sheet in
  a single layer and bake for 10-15 minutes, until desired crispiness is reached.
• 2 Beat the egg yolk in a small bowl and add both oils (one at a time) in a slow
  and steady stream while continuing to whisk. The eggs and oil should be slightly
  thicker and stiffer than the consistency of mayonnaise. Add lemon juice to thin
  the dressing, and mix in the anchovy paste, dijon mustard, garlic
  powder, Parmigiano cheese and black pepper. Set the dressing aside until you’re
  ready to use it.
• 3 Chop the romaine and place in large bowl. Add the dressing 1 tablespoon at a
  time (I use about 4 tablespoons) and toss the salad using tongs, until the
  lettuce is evenly coated in dressing. Add the croutons and remaining cheese,
  toss one more time and serve. 

Nutrition Info