Happy National Ceasar Salad Day!!! Didn’t know there was such thing as National Ceasar Salad Day?? I know, us either! But let’s be honest it makes a LOT of sense. A dish this magnificent is wellllll deserving of its own day. And you KNOW we’re celebrating.
In our minds, the Caesar Salad is the QUEEN of salads. And when you add a little of our bold and hoppy West Coast IPA to the mix, ohhhhh boy it is tasty. Crispy lettuce, creamy and zesty IPA dressing, sharp parmesan and (A LOT) of crunchy croutons… I mean… need we say more? Here’s the recipe:
INGREDIENTS:
For the Salad:
2 Romaine hearts
½ cup parmesan
For the Dressing:
6 anchovies filets (packed in oil)
1 clove garlic
2 egg yolks (room temperature)
½ tsp Dijon mustard
¼ cup West Coast IPA (room temperature)
2 tbs olive oil
salt and pepper to taste
3 tbs parmesan cheese
For the Croutons:
3 cups torn 1" pieces bread, with crusts
3 tablespoons olive oil
DIRECTIONS:
Preheat oven to 375°
Make your croutons by tearing the bread rather than cutting it to add texture. Toss the pieces in the olive oil on a baking sheet and season with salt and pepper. Bake until golden or 10-15 minutes.
In a blender or food processor add the anchovies, garlic, egg yolks, mustard and beer. Blend until combined.
Heat olive oil until hot but not smoking (around 20 seconds in the microwave). While the blender or food processor is slowly running, add the oil drop by drop until an emulsion forms. Add the salt, pepper and parmesan cheese and combine.
Place the romaine leaves (leave them whole, it provides crispness, surface area and structure) in your serving dish and toss them with your homemade croutons and dressing.
Top off with the parmesan and enjoy!
Serves 6