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Spring Greens Caesar Salad with Pickled Shallot
Update your tried-and-true caesar salad with this easy and fast Spring Greens Caesar Salad with Pickled Shallot recipe.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 425°F. Toss together bread, cayenne pepper, and 1/4 cup olive oil on a rimmed baking sheet. Season with salt and pepper. Toast, tossing once, until golden brown and crispy, 12 to ⏱️ 15 minutes; cool.
2
With the back of a wooden spoon, mash together garlic and anchovy fillets in a wooden or other bowl until anchovies are completely broken down. Whisk in Worcestershire sauce, lemon juice, mustard, and egg yolk. Slowly whisk in remaining 1/2 cup olive oil. Season with salt and pepper.
anchovy fillets4(5-ounce) package spring lettuces1/2large egg yolk1
3
Add lettuces, romaine, Parmesan, and croutons, and toss to combine. Serve immediately topped with Pickled Shallot.
(5-ounce) package spring lettuces1/2Pickled Shallot, for serving
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