serves 4-6
We are a no-seafood or shellfish household(we are both allergic) so this is our version of anchovy-less caesar dressing.
YOU WILL NEED:
DRESSING
1 egg yolk
1 large clove garlic
Half preserved lemon peel, finely minced
½ tsp dijon mustard
Juice 1 lemon
¾ c grated parm(plus more for serving)
½ tsp dijon mustard
Salt
Pepper
¼ cup veg oil
2 tbsp olive oil
CROUTONS
Neutral oil
½ loaf Italian bread
SALAD
2 hearts of romaine
MAKE DRESSING
Combine egg, garlic, preserved lemon, and mustard in a medium bowl and whisk together. Add lemon juice. Starting slowly, pour oil into your bowl, whisking to emulsify. Season with salt and pepper.
FOR THE CROUTONS
Cut your bread into 1x2 inch rectangles, cutting off any unwanted crust.
Pour oil into a pan until it reaches about ¼-½ inch, depending on how thick you cut your bread. You want the oil to hit the halfway point of your cut bread. Heat the oil on medium-high.
Once oil is hot, slowly and carefully, add your bread to the pan. Cook on each side for about 2-3 minutes, or until the bottom of the crouton is golden brown. Flip croutons to cook the other side. When all sides are golden brown, transfer to a cooling rack or paper towel covered plate. Season with salt.
FOR THE SALAD
Clean romaine and dry. Chop your lettuce and throw into a big bowl. Add your dressing and combine. Top with croutons, fresh grated parm, and cracked black pepper.
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