ceasar salad bites

prep time:  tbd
servings:  4

1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil

1.  remove the large outer leaves of the romaine, picking out the smaller pieces in the center.

2.  chop up the bread into cubes, about 1-inch thick.  coat a saute pan with olive oil over medium heat and add bread.  cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown.  season with salt and pepper and set aside.

3.  slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends.  add the egg and squeeze half of a lemon into the egg while whisking.  once combined, whisk in about a tablespoon of olive oil.

4.  add lettuce leaves to bowl and mix until coated.  arrange leaves on a serving platter.  fit a crouton in the center of each leave, followed by an anchovy.  shave parmesan over each leave, and season with salt and pepper.

- good, october 2012

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