Caesar Salad

Serves 4

• 4 cups cut greens (I use a combo of Romaine and Lacinato Kale)

• 3 cups croutons*

• Caesar dressing (recipe follows)

• Large shavings of parmesan

Throughly wash and dry the greens then toss together with the croutons and enough Caesar dressing to moisten, ensuring that every piece is covered evenly with dressing. Evenly portion the salad onto serving plates and top with the shavings of parmesan cheese.

Caesar Dressing:

• 2/3 cup good quality mayonnaise (I love Hellman’s)

• 1/3 cup sour cream

• 1 tablespoon anchovy paste

• 1/4 cup freshly squeezed lemon juice

• 1 1/2 teaspoons kosher salt

• 1 teaspoon lemon zest

• 1/2 teaspoon freshly grated garlic

• 1/2 teaspoon freshly cracked black pepper

• 1/2 teaspoon crushed red pepper flakes

• 1/3 cup freshly grated parmesan cheese

Whisk together all of the ingredients in a mixing bowl and place into the fridge until ready to use.

*If you want to make homemade croutons: Preheat the oven to 350 degrees F. Cut a large baguette into 1/2” cubes and toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly grated black pepper. Spread evenly in one layer on a baking sheet then toast in the oven for 5-7 minutes until golden brown. Remove from oven and allow to cool.