Caesar Salad Bites Eat with your fingers. 1. Remove the large outer leaves of the Romaine, picking out the smaller pieces in the center. (We wrap the larger leaves in a towel, pop them in the fridge and save for another day). 2. In the meantime, chop up the bread into rustic cubes (about 1-inch). Coat a sauté pan with olive oil over medium heat and add bread. Cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. Season with salt and pepper and set aside. 3. Slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. Add the egg and squeeze half of a lemon into the egg while whisking. When that’s combined, whisk in about a tablespoon of olive oil. 4. Add lettuce leaves to bowl and mix until coated. 5. Arrange leaves on a serving platter. Fit a crouton in the center of each leave, followed by an anchovy. Shave parmesan over each leave, and season with salt and pepper. makes 4 (about 8 bites)1 head of Romaine lettuce, washed, 6-8 anchovies, a thick slice of day old bread, 2 cloves of garlic: 1 minced, 1 whole, 1 egg, half a lemon, 3 tablespoons olive oil, parmesan, salt & pepper.
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Make

Tip

Day old sourdough or country bread are great for croutons.

Caesar Salad Bites

goop

Eat with your fingers.

makes 4 (about 8 bites)

1 head of Romaine lettuce, washed

6-8 anchovies

a thick slice of day old bread

2 cloves of garlic: 1 minced, 1 whole

1 egg

half a lemon

3 tablespoons olive oil

parmesan

salt & pepper

1. Remove the large outer leaves of the Romaine, picking out the smaller pieces in the center. (We wrap the larger leaves in a towel, pop them in the fridge and save for another day).

2. In the meantime, chop up the bread into rustic cubes (about 1-inch). Coat a sauté pan with olive oil over medium heat and add bread. Cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. Season with salt and pepper and set aside.

3. Slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. Add the egg and squeeze half of a lemon into the egg while whisking. When that’s combined, whisk in about a tablespoon of olive oil.

4. Add lettuce leaves to bowl and mix until coated.

5. Arrange leaves on a serving platter. Fit a crouton in the center of each leave, followed by an anchovy. Shave parmesan over each leave, and season with salt and pepper.

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