STEFANO HUGH / PORTA VIA ITALIAN KITCHEN
Caesar dressing:
makes 8 servings
1 whole egg
1 egg yolk
12 oz mild olive oil
1 oz mustard
1 t Worcestershire sauce
1 oz white balsamic vinegar
1/2 oz anchovies
1 oz fresh lemon juice
1/2 oz grated parmesan cheese
1 clove fresh garlic
1 T Capers
1/2 t Agave syrup or sugar (optional)
Salt & Pepper to taste
(Add stock as necessary to thin out.)
Combine all ingredients in a blender & blend until fully combined. Can be stored in refrigerator for up to one week.
Croutons:
Cut French bread into 3/4" cubes; coat with olive oil & sprinkle with Italian seasoning. Place in single layer on baking sheet, toast in 425°F oven for about 10 minutes until toasted. Let cool & store in airtight container.
Caesar Salad:
Romaine lettuce
prepared Caesar dressing
freshly grated parmesan cheese
homemade croutons
Combine all ingredients in a large bowl & toss until fully incorporated. Serve immediately.
