Roasted Garlic Cesar Salad

What would I be without a classic Cesar salad recipe on the blog? I mean the key ingredient is fresh extra virgin olive oil. I used to turn green at the thought of anchovies but once I had my first Cesar salad I gave the little guys a try. There are some key things with the Cesar salad. You want your olive oil as fresh as possible and the Romain lettuce crisp. I will say this recipe contains a LOT of extra virgin olive oil.

2 bundles of Romain lettuce

1 cup grated Parisian cheese

Day old bread for croutons

Dressing:

3 tablespoons extra virgin olive oil

3 anchovy fillets ( packed in olive oil)

3 egg yolks (cold)

Juice of 1/2 lemon

1 tablespoon white balsamic (Sicilian lemon white balsamic)

Salt and pepper

1 teaspoon Dijon mustard

6 cloves roasted garlic*

In a high speed blender add the dressing ingredients. Blend on high until combined. This should emulsify and be a little thinner than mayo consistency.

Tear the day old bread and drizzle with olive oil and salt and pepper. Toast until crisp.

I like to chop my Romain up into about 1 inch pieces. Toss this with the salad dressing and sprinkle with the cheese and top with croutons.

* peel 6 cloves of garlic and toast in the oven at 375. Drizzled with olive oil. Cook until golden brown about 10-15 min.