Description
Roughly chopped romaine leaves are tossed in a creamy caesar salad and topping with lots of extra parmesan reggiano and toasted zesty bread crumbs.
Ingredients
Units
Scale
- 2 heads of Romain Lettuce
- 2/3 cup olive oil
- 1 Tbsp capers, chopped
- 3 cloves garlic, minced
- 2 anchovies, minced
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup grated parmesan cheese
- Salt and pepper
- Extra parmesan for topping
Toasted Bread Crumbs
- 1 cup panko bread crumbs
- 1/2 tbsp lemon zest
- 4 tbsp butter (or olive oil)
Instructions
- In a medium bowl, add olive oil, chopped capers, minced garlic and anchovies, lemon juice and zest, dijon mustard, worcestershire sauce. Whisk together with a whisk or fork. Sprinkle in parmesan cheese and whisk until combined. Season with salt and pepper to taste.
- Toast panko bread crumbs. In a skillet over medium heat, melt butter. Add panko bread crumbs and lemon zest. Continuously stir as the breadcrumbs start to brown. Make sure they don’t burn. Sautee for 5-10 minutes until they have turned golden brown.
- Roughly chop romaine lettuce and put chopped lettuce leaves in a large mixing bow. Drizzle and toss with caesar dressing.
- Top with freshly grated parmesan reggiano and bread crumbs. Enjoy!