Wedge Caesar Salad
Wedge Caesar Salad
Ingredients
- 4 cups (200 g) day-old bread, cut into cubes
- 3 tbsp (42 g) butter
- Salt and pepper
- ½ cup (35 g) finely grated Parmigiano-Reggiano cheese
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) anchovy paste
- 2 cloves garlic, finely chopped
- 1 egg yolk
- 1 cup (250 ml) canola oil
- 1 iceberg lettuce, cut into quarters
- 8 slices bacon, cooked and cut into pieces
- ½ cup (35 g) shaved Parmigiano-Reggiano cheese
Instructions
- In a large non-stick skillet over medium-high heat, brown the bread cubes in the butter. Add more butter, if needed. Season with salt and pepper. Let cool.
Wedge Caesar Salad