Caesar Salad with Croutons

Difficulty: Easy

Serves: 2

Prep Time: 20 minutes

Bake Time: Croutons (30 minutes)

Wine Pairing: chardonnay, pinot noir, sauvignon blanc, Gamay, pinot grigio, Champagne, or other sparkling wines

Caesar Dressing

1 Egg Yolk
1 tbsp. Red Wine Vinegar
1 tbsp. Dijon Mustard

*** Whisk ***

1/2 cup Olive Oil added slowly while whisking
1 tsp. Minced Garlic
4 Anchovy Fillets finely chopped
1 tbsp. Capers finely chopped
3 tbsp. Grated Parmesan Cheese
3 tbsp. Lemon Juice
1/2 tsp. Kosher Salt

Croutons

2 tbsp. Olive Oil
2 tsp. Minced Garlic
2 cups Sourdough Bread cut in 1/2-inch cubes (croutons)
Shredded Parmesan Cheese
Fresh Ground Pepper
Pinch of Salt

Bake the Sourdough croutons at 350 °F for 20-30 minutes (stir a few times during the baking cycle)

Salad

2 Hearts Romaine Lettuce
1/2 cup Caesar Dressing
1/2 cup Shaved Parmesan Cheese

Notes:

Taste the Caesar salad dressing
If it is not acidic enough add 1 tsp. Lemon Juice
If it is not salty enough add a pinch of salt until just right
If you are NOT using Sourdough to make the croutons, bake bread at 350 °F for 10-15 minutes