Categories: Made

Ingredients

• Salad:
• 2 garlic cloves, minced
• 1 tbsp Dijon
• 2 egg yolks
• Juice of 1 lemon
• 1 tsp Worcestershire
• 2 chipotle peppers in adobo sauce
• 3/4 cup olive oil
• salt and black pepper
• 1 recipe Cornbread Croutons (see recipe)
• 1/4 cup butter, melted
• 4 hearts of romaine, washed, dried and separated

Directions

1. Add the minced garlic to a bowl. Throw in the Dijon, add the egg yolks and whisk to combine. Squeeze in the lemon juice and add the Worcestershire sauce. Grab a couple of canned chipotle peppers. Mince them up finely, then add them to the dressing.

2. Whisk it all together, then begin drizzling in the olive oil in a thin stream, whisking constantly to emulsify. Slowly it will turn into a thick dressing. Add salt and pepper to taste. Cover the bowl and refrigerate it until you need it.

3. Toss the leaves gently in the Caesar dressing, or simply drizzle it over the leaves once they’re on the plate. Drop on plenty of croutons.

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