Eggless Caesar Salad

Originally created by an Italian-American immigrant, caesar salad is arguably one of the most well known salads and is a fan favorite for many. This recipe is creamy without the egg! So flavorful and easy to make!

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Prep Time:  10 minutes  - Cook Time:  10 minutes- Total Time:  20 minutes

Yield: Serves 6

Ingredients:

Dressing: 1-2 Garlic Cloves (depending on what level of garlic you enjoy) 2 Anchovy Fillets

2 tsp Lemon Zest

1 TBS Capers & Juice 1/2 Lemon, juiced 1/4 Cup Barrel Age White Balsamic or Meyer Lemon Balsamic 1 Tbsp Dijon Mustard 1 tsp Worcestershire Sauce 1/2 cup Frantoia Extra Virgin Olive Oil or Tuscan Herb 1/4 Parmesan Cheese, finely grated

1 tsp Roasted Garlic Sea Salt

Salad:

2 cups Bread, cut into 1” cubes 3 TBS Caramelized Garlic EVOO or Tuscan Herb EVOO

1 tsp Parmesan Asiago Dipper ½  tsp Roasted Garlic Sea Salt 2 Heads Romaine Lettuce, chopped ½ cup Parmesan Cheese, finely grated Lemon Wedges, to serve

Croutons:

1/2 loaf of crusty bread, diced

1/4 Cup Caramelized Garlic EVOO or Tuscan Herb EVOO 2 tsp Herb & Garlic Dipper

Garlic Sea Salt & Ground Pepper to taste!

Instructions: 

1. Set the oven to 375 F.

2. To make croutons on a baking sheet add the cubed bread in a single layer. Drizzle with olive oil, dipper and salt. Bake until golden brown, about 8-10 minutes. 

3. In the bottom of your salad bowl or a mortar and pestle cream together the garlic and salt, mix in capers & anchovies and make a paste.

4. Add in the lemon juice, zest, balsamic, Worcestershire sauce, cheese, mix in balsamic. Slowly drizzle in the olive oil and it is ready once combined.

5. In a large serving bowl toss lettuce with dressing. Top with croutons, cheese, and finish with a lemon wedge.