Caesar Elevated
🍳 oven
⏱ 25 min
🍽 serves 10
📋 13 ingredients
Nutrition per serving
275
calories
7.0g
protein
28.9g
carbs
15.3g
fat
Ingredients per serving
- 0.3 clove Peeled Garlic
- 0.25 oz romaine lettuce
- 0.15 lb frisée lettuce
- 0.1 tbsp Dijon mustard
- 0.1 oz Parmesan Cheese
- 0.1 tbsp anchovy paste
- 0.1 lb sourdough bread
- 0.1 oz Black Pepper
- 0.1 tsp Maldon salt
- 0.1 tbsp lemon zest
- 0.05 cup Olive Oil
- 0.025 tbsp Lemon Juice
- 0.025 oz butter
Method
1. Wash and dry the romaine and frisée lettuces. Tear into bite-sized pieces and place in a large mixing bowl.
2. In a small bowl, whisk together lemon juice, Dijon mustard, and extra virgin olive oil until emulsified. If using anchovy paste, stir it into the dressing.
3. Pour the dressing over the lettuce and toss to coat evenly.
4. Preheat the oven to 350°F (175°C). Cut the sourdough bread into small cubes and place them on a baking sheet.
5. Melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Pour the garlic butter over the bread cubes and toss to coat.
6. Bake the croutons in the preheated oven for 10-15 minutes, or until golden brown and crispy. Set aside to cool.
7. In a small skillet, melt a tablespoon of butter over medium heat. Add grated parmesan cheese and cook, stirring constantly, until it forms a thin, crisp layer (frico). Remove from heat and let it cool slightly before breaking into shards.
8. Divide the dressed salad among 10 serving plates.
9. Top each salad with a generous amount of cooled croutons and parmesan frico shards.
10. Finish with a sprinkle of cracked black pepper, Maldon salt, and lemon zest.
