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Recipe by @vessysgourmetkitchen
Charred Romaine topped with homemade Caesar dressing, made with Wild Planet sustainably caught wild white anchovies. These aren't your typical salt-brined, strong-tasting anchovies. These are delicately textured with a clean, mild flavor. This is the perfect party salad to share with a crowd, two heads of romaine is a perfect serving!
Recipe by @vessysgourmetkitchen
Charred Romaine topped with homemade Caesar dressing, made with Wild Planet sustainably caught wild white anchovies. These aren't your typical salt-brined, strong-tasting anchovies. These are delicately textured with a clean, mild flavor. This is the perfect party salad to share with a crowd, a half of romaine is a perfect serving!
2 heads of Romaine
1/2 tsp Salt
1/2 tsp Black Pepper
2 Tbsp Olive Oil
1/2 cup Croutons
Lemon Zest, to taste
1/4 cup Parmigiano Reggiano
Black Pepper, to taste
1 Egg
1/2 cup Oil of choice
1 Tbsp Dijon mustard
2 Tbsp Lemon juice
2 Garlic cloves, crushed
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 cup Parmigiano Reggiano
2 (4.4oz) cans Wild Planet Wild White Anchovies in Extra Virgin Olive Oil
Start by emulsifying the egg with oil until it thickens like mayonnaise; add Dijon mustard, lemon juice, crushed garlic, salt, pepper, Parmigiano Reggiano and Wild White Anchovies and blend until smooth.
Wash and slice Romaine lettuce heads in half; season with salt and pepper and a light drizzle of olive oil. Char on a hot skillet for 1-2 minutes per side until caramelized.
Drizzle the delicious dressing over the charred Romaine, top with croutons, lemon zest, Parmigiano Reggiano, black pepper and enjoy!
