Caesar Salad with White Anchovies

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings 1x

Ingredients

Units Scale

For the Croutons:
5 - 6 slices of country white or wheat bread (you may use Italian or French bread also)
1/4 cup olive oil
1 tsp. kosher salt
3-4 dashes of hot sauce (your favorite)
1/2 tsp. black pepper

For the Dressing:

1 tsp. freshly ground black pepper
1 tablespoons freshly squeezed lemon juice
1 tsp. Worcestershire Sauce
2 tablespoons red wine vinegar
1 tablespoon mustard (preferably smooth)
1/2 cup freshly grated Parmesan cheese
1/4 - 1/2 cup olive oil

For the Salad:

1 large clove of garlic
1/2 head of iceberg lettuce - sliced thin (or one large head of romaine lettuce)
1/4 head of green cabbage - sliced thin
1/2 cup of Italian parsley - chopped fine
1 small red onion - sliced thin
2 vine-ripe tomatoes - quartered
3 - 4 Wild Planet White Anchovies in extra virgin olive oil

Instructions

For the Croutons:

Preheat oven 350 degrees:
Cut the bread into ¾ inch cubes. In a bowl, combine the oil, salt, black pepper and the hot sauce. Add the bread cubes and toss until the cubes are coated.
Spread the cubes out on a large baking sheet. Bake for about 15 minutes or until just browned.

For the Dressing:

Combine the ingredients for the dressing and whisk.

For the Salad:

Crush the garlic and rub the salad bowl with the crushed garlic. Assemble the salad in the bowl rubbed with the garlic.
Add the warm croutons to the salad. Plate the salad and top with three or four anchovies and drizzle with the dressing.
Serve with a little extra grated cheese.

I was given this product for review. I was not financially compensated for this post. All opinions expressed are my own. For more delicious products by Wild Plant Foods visit their website.