Spring Greens Caesar Salad with Pickled Shallot

Name: Spring Greens Caesar Salad with Pickled Shallot
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 8 oz. (1/2 loaf) sourdough bread, torn into chunks; 1/4 tsp. cayenne pepper; 3/4 c. olive oil, divided; Kosher salt; Freshly ground black pepper; 1 small garlic clove, chopped; 4 anchovy fillets; 1 tsp. Worcestershire sauce; 1 tbsp. fresh lemon juice; 1/2 tsp. Dijon mustard; 1 large egg yolk; 1/2 (5-ounce) package spring lettuces; 1 romaine heart, chopped; 1 oz. Parmesan, grated (about 1/3 cup); Pickled Shallot, for serving

By Charlyne MattoxPublished: Apr 12, 2018

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

40 mins

Update your tried-and-true caesar salad with pickled shallots and easy homemade croutons.

Advertisement - Continue Reading Below

Ingredients

8 oz. (1/2 loaf) sourdough bread, torn into chunks
1/4 tsp. cayenne pepper
3/4 cup olive oil, divided
Kosher salt
Freshly ground black pepper
1 small garlic clove, chopped
4 anchovy fillets
1 tsp. Worcestershire sauce
1 Tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1 large egg yolk
1/2 (5-ounce) package spring lettuces
1 romaine heart, chopped
1 oz. Parmesan, grated (about 1/3 cup)
Pickled Shallot, for serving

Directions

1. Step 1Preheat oven to 425°F. Toss together bread, cayenne pepper, and 1/4 cup olive oil on a rimmed baking sheet. Season with salt and pepper. Toast, tossing once, until golden brown and crispy, 12 to 15 minutes; cool.
2. Step 2With the back of a wooden spoon, mash together garlic and anchovy fillets in a wooden or other bowl until anchovies are completely broken down. Whisk in Worcestershire sauce, lemon juice, mustard, and egg yolk. Slowly whisk in remaining 1/2 cup olive oil. Season with salt and pepper.
3. Step 3Add lettuces, romaine, Parmesan, and croutons, and toss to combine. Serve immediately topped with Pickled Shallot.