Red Meat Allergy Friendly Romaine Hearts with Caesar Dressing
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Learn more →Ingredients
4 servings
For the salad
- 2 romaine hearts, halved lengthwise
For the croutons
- 3 cups cubed crusty bread (about ¾-inch pieces)
- 3 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the dressing
- 2 pasteurized egg yolks
- 3 anchovy fillets, finely minced
- 2 garlic cloves, finely grated
- 2 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- ½ cup olive oil
- ½ cup finely grated parmesan cheese, plus more for serving
- kosher salt and black pepper, to taste
For serving
- shaved parmesan cheese, for serving (optional)
Can be omittedshaved parmesan
Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable. - lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout.
- 2
While the croutons bake, make the dressing. In a large mixing bowl, whisk together the pasteurized egg yolks, minced anchovies, grated garlic, lemon juice, Worcestershire sauce, and Dijon mustard until smooth and slightly thickened, about 1 minute.
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