ST. LOUIS — Caesar Salad-Serves 4 people
Ingredients
· 1 head roasted garlic
· 7 pc white anchovy fillet
· ½ cup Parmesan plus a little extra for garnish
· 1 tablespoon mustard
· ¼ cup fresh lemon juice
· 1 tablespoon black pepper
· 1 cup mayonnaise
· 2 heads romaine hearts
· 4 soft boiled eggs peeled
· 1 cup Brioche(Large Diced)
· 2 tablespoons olive oil
· Salt
· 2 tablespoons sliced chives
Step 1-Make the Croutons
Toss Brioche with 2 tablespoons olive oil and a pinch of salt. Place on a baking sheet and bake in oven for 12 minutes at 300 degrees or until golden brown with a slight amount of softness in the center.
Step 2-The Most Important Part
Combine Roasted garlic, 3 anchovy fillet, Parmesan, mustard, lemon juice, black pepper, and two eggs in a blender and puree until smooth. Transfer to a mixing bowl and fold in mayonnaise. Place in a storage container and reserve for plating.
Step 3-Finish It Up
Cut your romaine down to your liking and toss with the Caesar dressing, a pinch of salt and some fresh black pepper. Place into serving bowl and garnish with grated Parmesan, croutons, a couple white anchovies and the 2 remaining eggs cut in half.
Serve immediately.
For more from Chef Josh Charles and Honey + Thyme, visit honeyandthymeus.com.