MartaBorisovaop

Spring Greens Caesar Salad with Pickled Shallot
Update your tried-and-true caesar salad with pickled shallots and easy homemade croutons.

YIELDS:
6 serving(s)
TOTAL TIME:
40 mins
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
Directions
SAVE RECIPE
Step 1
Preheat 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.
Step 2
With 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.
Step 3
Add lettuces, romaine, Parmesan, and croutons, and toss to combine. Serve immediately topped with Pickled Shallot.