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Salads


Dressing:
2 large egg yolks
1 clove garlic
2 anchovy fillets
1 teaspoon Worcestershire sauce
1/2 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/2 cup avocado oil or vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan

Capers:
1/4 cup olive oil
2 tablespoons capers, patted dry with a paper towel

Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch each kosher salt and freshly ground black pepper

Salad:
3 romaine hearts, chopped
1/2 cup freshly grated Parmesan

For the dressing: In a food processor, combine the egg yolks, garlic, anchovies, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oils until emulsified. Season with salt and pepper and add the Parmesan.

For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes.

For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes.

For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.

Unrated