Caesar salad with truffle dressing
Rated 5.0 stars by 1 users
Servings
6
We love a Caesar salad. It’s easy to throw together for an appetizer or light lunch, or add protein to for a more filling dish. And the dressing is the key ingredient for a stellar Caesar salad. Anchovies are optional (we leave them out in this recipe), and we think our own parmesan cheese and truffle mayo are the best way to achieve a balanced umami taste and bite.
Ingredients
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1 large head of romaine lettuce / rinsed, divided into whole leaves and patted dry
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6 chicken breasts, pan-fried in olive oil (optional)
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1 tablespoon capers
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Parmigiano Reggiano
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2 heaped tablespoons Truffle mayonnaise
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A dash milk or water
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Fresh pepper
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A few drops White Balsamic Vinegar
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1 tablespoon capers, finely chopped
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A few drops Worcester sauce
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½ cup Parmigiano Reggiano
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Day-old / stale bread
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Organic extra virgin olive oil
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Pasta spice mix
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Italian Sea Salt
Dressing
Croutons
Directions
Dressing
Combine all ingredients and stir until smooth.
Croutons
Preheat the oven to 350 degrees.
Tear / slice the bread into crouton-sized pieces and place them on a baking tray.
Coat the bread in olive oil and the pasta spice mix. Additionally season with a few cracks of Italian sea salt.
Bake the bread pieces until golden brown and crispy. Be very mindful of them, as they can burn in a matter of a minute!
Salad
Place the romaine lettuce on a large platter.
Put the chicken pieces on top and place the croutons throughout.
Sprinkle some capers over and drizzle the dressing over top.
Top with parmesan shavings and a little sea salt to taste.
