Caesar Salad Toast

Caesar Salad Toast

My sister and I love a good caesar salad. For us, the star of the show are the crusty sourdough croutons. So, I thought why not make some big garlicky sourdough toasts to act as the crouton for lettuce and (optional) chicken. Say hello to Caesar Salad Toast. Hope you love it. 

Serves: 4 people

Active time: 20 minutes

Total Time: 30 minutes

Level of Difficulty: Easy


Ingredients:

  • 3 small cloves garlic, peeled, divided

  • 3 anchovy filets packed in oil, drained

  • Kosher salt and freshly ground black pepper

  • 1 lemon,  juiced

  • 2 large egg yolks

  • 1/2 teaspoon dijon mustard

  • ½ cup finely grated Parmigiano-Reggiano cheese (or 1 4-ounce chunk, grated) 

  • ¼ cup neutral oil, such as grapeseed

  • ½ cup extra-virgin olive oil, divided

  • 4 1-inch thick slices sourdough bread

  • 1 cup shredded rotisserie chicken (optional)

  • 2 heads romaine hearts, washed, dried, and shredded

Method:

  1. MAKE THE DRESSING: Add 2 cloves garlic and anchovies to the food processor or high speed blender along with 1 teaspoon salt. Pulse several times until the garlic is minced and a paste is formed. Add the dijon, egg yolks, lemon juice,  dijon, and ¼ cup parmesan cheese. Pulse to combine. One drop at a time, start to stream in neutral oil, finish with 2 tablespoons of olive oil and whip together until a creamy and thick dressing forms. Adjust seasoning to taste and set aside.

  2. TOAST THE BREAD: Preheat the oven to broil. Place bread slices onto a rimmed baking sheet. Drizzle remaining olive oil over both sides of the bread slices and toast until golden, about 1-2 minutes per side. Remove the bread from the oven, rub with remaining garlic clove on both sides, season with salt and set aside.

  3. TO SERVE:  Add the dressing to a large bowl. Add lettuce and optional chicken and toss with dressing to combine. Divide the mixture among the tops of the toasts, sprinkle with remaining parmesan cheese, and enjoy! 

Elena Besser