Caesar Salad w/ Bellicchi’s Best Biscotti Croutons

With cooler weather arriving in the next week or so you’ll begin to see fall lettuce at your favorite Farm Stands and Markets. Fall lettuce tends to be a bit heartier than delicate spring leaves and heads.  Hearty Fall lettuce is perfect for building your own Caesar Salad with an added treat – Bellicchi’s Best Biscotti croutons.  Enjoy!

Caesar Salad w/ Bellicchi’s Best Biscotti Croutons - serves 4 (prep time – start to eat - 10 mins)

You don’t find many restaurants who make Caesar Salads tableside.  The concern is salmonella that can reside in an uncooked egg yolk.  If you are concerned, coddle the egg in its shell by placing it in hot water and bring the water temperature to 165 degrees.  Drain immediately and submerge the egg in cold water.  Let cool, separate the yolk and discard the white or save for another use.

Ingredients

1 cup Bellicchi’s Best Biscotti Croutons
1 egg-yolk
1 teaspoon capers
1 anchovy fillet (optional)
1/2 teaspoon crushed garlic
1/4 cup lemon juice, or to taste
3/4 cup olive oil
1/2 teaspoon kosher salt – or to taste
freshly ground black pepper

10 cups (approximately - to your taste, use more or less) any locally grown Fall lettuce leaves – tear in large bite size pieces

Croutons

Cut Bellicchi’s Best Almond Fennel Orange or Jonnycake Cranberry Biscotti into bite size pieces.  Each piece will yield three or four croutons. Set aside.

Make the Dressing

Mix capers, anchovy If using), and garlic together and mash with a fork to combine.  Whisk in egg yolk, lemon juice, then thread olive oil in slowly while you continue whisking. 

Toss Salad

Toss about half of the dressing with romaine and taste, then season with salt and pepper, add more dressing if you’d like or place in a pitcher and pass at table for your Eaters to add their own. Toss Bellicchi’s Best Biscotti croutons over salad and serve. Enjoy!