1 Baguette - sliced 1/4 inch thick
3/4 cup of OLEA's Mild Extra Virgin Olive Oil
2 thinly chopped Romaine lettuce hearts
Salad Dressing Ingredients
1/2 cup OLEA's Garlic Infused Olive Oil
1/4 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
1 teaspoon Worcestershire sauce
Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. - Set aside
Make Salad Dressing:
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
Toss your chopped romaine lettuce hearts in the Caesar dressing and top your baguette. Shave fresh Parmesan cheese and serve.
Recipe adapted from Veronica Foods
Caesar Salad Crostini