Caesar Salad Boats

By Feelgoodfoodie · 20 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Toss the cubed ½ French baguette with 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper, spread on a parchment- or foil-lined baking sheet, and bake for about 7-8 minutes, until golden brown and crispy. Set aside to cool.
2. Mince the 2 garlic cloves on a small cutting board into a paste, add the 2 teaspoons anchovy paste and mince until well combined.
3. Transfer the garlic and anchovy mixture to a small jar. Add ½ cup mayonnaise, ⅓ cup grated Parmesan cheese, the zest and juice of 1 lemon, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce and ¼ teaspoon black pepper. Whisk until smooth and creamy, then taste and add salt or lemon juice if needed.
4. Place the 1 large head romaine lettuce (cut into large pieces) in a large serving bowl, top with the ¼ cup shaved parmesan cheese and the croutons, drizzle with the dressing and toss gently to coat.
5. Serve cold or at room temperature.

Summarized from Feelgoodfoodie's video. Watch it for the details.