Truffled Caesar Salad
Truffled Caesar Salad
Brie Thompson
6
15 minutes
10 minutes
This is the Caesar I want on the table when a classic salad should feel a little special. Black Truffle Infused Sea Salt and Roasted Garlic White Barrel Aged Balsamic give the creamy, savory dressing an earthy, garlicky depth, and golden croutons baked with Nocellara Italian Extra Virgin Olive Oil add the crunch. Serve this truffled Caesar salad as a starter or alongside pasta.
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Ingredients
Croutons
- 2 cups Bread, cut into 1 inch cubes
- ¼ cup Nocellara Italian Extra Virgin Olive Oil
- ½ tsp Black Truffle Infused Sea Salt
Dressing
- 3 Large Egg Yolks
- 2 Garlic Cloves
- 2 Anchovy Fillets
- ½ Lemon, juiced
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 1 Tbsp Mustard
- 1 tsp Worcestershire Sauce
- ¾ tsp Black Truffle Infused Sea Salt
- ½ cup Nocellara Italian Extra Virgin Olive Oil
- ¼ cup Parmesan Cheese, finely grated
Salad
- 2 Heads Romaine Lettuce, chopped
- ½ cup Parmesan Cheese, finely grated
- Lemon Wedges, to garnish
Directions
Preheat the oven to 375°F.
Spread the bread cubes in a single layer on a baking sheet. Drizzle with ¼ cup Nocellara Italian Extra Virgin Olive Oil and sprinkle with ½ tsp Black Truffle Infused Sea Salt. Bake until golden brown, 8 to 10 minutes.
Combine the egg yolks, garlic, anchovy fillets, lemon juice, Roasted Garlic White Barrel Aged Balsamic, mustard, Worcestershire sauce, and ¾ tsp Black Truffle Infused Sea Salt in a food processor. With the processor running, slowly drizzle in ½ cup Nocellara Italian Extra Virgin Olive Oil until the dressing is creamy and coats the back of a spoon. Pulse in ¼ cup of the Parmesan Cheese.
Toss the romaine with the dressing in a large serving bowl. Top with the croutons and the remaining ½ cup Parmesan Cheese. Garnish with lemon wedges. Serve immediately.