Categories: Made
Ingredients
- Salad:
- 2 garlic cloves, minced
- 1 tbsp Dijon
- 2 egg yolks
- Juice of 1 lemon
- 1 tsp Worcestershire
- 2 chipotle peppers in adobo sauce
- 3/4 cup olive oil
- salt and black pepper
- 1 recipe Cornbread Croutons (see recipe)
- 1/4 cup butter, melted
- 4 hearts of romaine, washed, dried and separated
Directions
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Add the minced garlic to a bowl. Throw in the Dijon, add the egg yolks and whisk to combine. Squeeze in the lemon juice and add the Worcestershire sauce. Grab a couple of canned chipotle peppers. Mince them up finely, then add them to the dressing.
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Whisk it all together, then begin drizzling in the olive oil in a thin stream, whisking constantly to emulsify. Slowly it will turn into a thick dressing. Add salt and pepper to taste. Cover the bowl and refrigerate it until you need it.
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Toss the leaves gently in the Caesar dressing, or simply drizzle it over the leaves once they’re on the plate. Drop on plenty of croutons.