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Bubbies

Eat my pickles.
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Menu

Bubbie’s Kitchen

Bubbies Caesar Salad

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Cook time: 20 mins | | Serves: 4-6 |

Bubbies Caesar Salad

Ingredients

  • 2 heads Escarole or Romaine lettuce - cleaned and torn
  • 2-3 handfuls of baby kale
  • 1/2 cup freshly grated parmesan
  • salt and freshly ground pepper
  • 4-6 cups torn bread for croutons
  • olive oil

Dressing:

    • 4 anchovies - chopped
    • 2 tsp Bubbies Prepared Horseradish
    • 1 garlic clove - minced
    • 2 T freshly squeezed lemon juice
    • 1 T red wine vinegar
    • 2 tsp dijon mustard
    • 1/4 tsp salt and freshly ground pepper
    • 1/2 cup olive oil

    Directions

      1. Toss torn bread with olive oil, salt and pepper and toast on a sheet pan for 10 minutes in the oven at 400 degrees until golden and crispy. You can also cook on the stove top in a skillet.
      2. In a bowl combine horseradish, garlic, dijon, red wine vinegar and lemon juice. Addchopped anchovies and mash with a spoon on the side of the bowl with other ingredients until combined. Slowly whisk in 1/2 cup olive oil, add a pinch of salt and freshly ground pepper - taste and adjust if necessary. Add more olive oil if acidity is too strong and more horseradish to your taste. Set aside.
      3. Place greens and croutons in a large bowl with half of the parmesan cheese then tosswith half of the dressing. Taste and add more dressing and parmesan to your liking.