Prep time:
|
Cook time:
20 minutes
|
Total time:
Follow my lead and you'll be dining on a salad that rivals the best "Bistro" Caesar.
Ingredients
- 2 heads Escarole or Romaine lettuce - cleaned and torn
- 2-3 handfuls of baby kale
- ½ 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 tbsp freshly squeezed lemon juice
- 1 tbsp red wine vinegar
- 2 tsp dijon mustard
- ¼ tsp salt and freshly ground pepper
- ½ cup olive oil
Directions
- 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.
- In a bowl combine horseradish, garlic, dijon, red wine vinegar and lemon juice.
- Add chopped 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.
- Place greens and croutons in a large bowl with half of the parmesan cheese then toss with half of the dressing.
- Taste and add more dressing and parmesan to your liking.
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