Caesar Salad Lettuce Spears Recipe
Prep Time:
10 minutes
Cook Time:
7 minutes
Servings:
4 servings
Ingredients
  • 4 ounces sourdough bread
  • ½ cup olive oil, divided
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped parsley
  • 1 ounce Parmesan cheese, plus more, for serving
  • 2 teaspoon Dijon mustard
  • 2 anchovy filets
  • 1 egg yolk
  • 1 small garlic clove
  • 2 lemons, divided, one sliced into wedges
  • 2 heads romaine lettuce
Directions
  1. Heat the oven to 400 F.
  2. Trim the crust off of the sourdough bread.
  3. Break the bread into large chunks and place in the bowl of a food processor.
  4. Pulse until small crumbs form.
  5. Transfer to a small, rimmed baking sheet.
  6. Drizzle with 1 ½ tablespoons olive oil and toss to combine.
  7. Toast until golden brown, 7 to 8 minutes.
  8. Set aside to cool, then toss with the chopped herbs.
  9. In the same food processor as the breadcrumbs, pulse the Parmesan cheese until small crumbs form.
  10. Add the mustard, anchovy, egg yolk, and garlic clove.
  11. Juice 1 lemon into the bowl.
  12. Blend until smooth.
  13. With the motor running, drizzle in the remaining olive oil as slowly as possible.
  14. Transfer the dressing to a small jar, thinning it with water, if needed, to create a pourable consistency.
  15. Prepare the romaine by removing the large outer layers, then trim the root, leaving roughly ⅛ inch intact. Quarter each head of romaine and transfer the quarters to a plate.
  16. To assemble the salad, drizzle the romaine with the dressing.
  17. Grate additional Parmesan cheese over the top, then sprinkle with the breadcrumbs.
  18. Serve, with lemon wedges.