Caesar Salad with Roasted Garlic

2 large heads garlic
1/4–cup dry vermouth

1 baguette, cut into 1–inch cubes
3 tablespoons extra–virgin olive oil
2 teaspoons minced fresh rosemary
Sea salt and freshly ground black pepper to taste

1 large egg yolk
4 oil–packed white anchovy fillets, drained
2 tablespoons freshly squeezed lemon juice (or more to taste)
1 tablespoon Dijon mustard
Hot sauce to taste

1/2 cup olive oil
1 1/2 pounds romaine lettuce, torn into bite–size pieces
1/2 cup freshly grated Parmigiano–Reggiano cheese

Preheat oven to 300 degrees.

Peel off papery outer skin from whole garlic, keeping heads intact place in small casserole dish. Pour vermouth over. Drizzle 1tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and paste like, about 11/2 hours. Cool garlic.


Preheat oven to 375 degrees.

Mix 3 tablespoons oil and rosemary on baking sheet. Season with salt and pepper. Add bread cubes and turn cubes on sheet to coat. Bake until lightly toasted, about 15 minutes. Cool.


Squeeze garlic to remove cloves from skins and place in a blender and puree.

Add the egg yolk, anchovy fillets, lemon juice, Dijon mustard and hot sauce to taste and puree. With the machine on, slowly add the 1/2 cup of olive oil and blend until incorporated. Season dressing with salt to taste.

In a large bowl, toss the romaine with the croutons, dressing and cheese, and serve.



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