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The freshness of a Caesar Salad is so fascinating to me. The ultimate baby romaine, with just the right amount of authentic anchovy, parmesan and garlic croutons, I can ´t get enough of it! Caesar Salad (Gremolata variation) Ingredients For The Salad: Leaves from 1 large head of romaine, washed and dried
6 slices (1/2 inch thick) rustic bread, cut into 1-inch cubes
2 Tbsp extra virgin olive oil For The Dressing: 1/3 cup buttermilk
2 cloves garlic, minced
7 anchovy fillets, coarsely chopped
Pinch of coarse salt
1/2 cup extra virgin olive oil For Gremolata: 1/4 cup fresh parsley, roughly chopped
1/4 cup fresh garlic chives, roughly chopped
2 Tbsp fresh lemon zest (be sure to zest before you add the lemon juice!)
2 Tbsp fresh brutalized garlic or raw garlic
3 tsp lemon juice Directions For The Salad: Toss everything together in a large bowl until well combined. Chill for at least half an hour before serving. For The Dressing: Add all ingredients to a small food processor or blender and pulse until combined. For The Gremolata: Put everything in a small food processor with a metal blade and pulse a few times, until well combined. Serve along the side of your salad (and I do it!!).