Ingredients
For the croutons
400 gr leftover challah
50 ml water
50 ml olive oil
1 tablespoon of Za'atar
1 tablespoon of salt
For the salad
3 romaine lettuce
6 anchovies
1 clove garlic
Two free range egg yolks
1 tablespoon of mustard
25 ml extra virgin olive oil
25 ml vegetable oil
Lemon juice
A lot of Parmigiano Reggiano
Black pepper
Salt
Tools
Knife
Cutting board
Bowl
Baking tray
Parchment paper
Microplane
Whisk
Directions
Step 1
Cut the challah into little cubes. Mix olive oil, water, za'atar, and salt.
400 gr leftover challah
50 ml olive oil
50 ml water
1 tablespoon of Za'atar
1 tablespoon of salt
Step 2
Toss the challah cubes in the olive oil- za'atar mix.
Step 3
Place on a baking tray. Bake for an hour at 300F or 150C. Mix them every 20 min to get an even toasting.
Step 4
Make the Caesar salad: cut the anchovies and the garlic into small pieces.
6 anchovies
1 clove garlic
Step 5
Spread some salt on top of the garlic and smash it into a smooth paste with your knife. Add the anchovies and keep going until both become one.
6 anchovies
1 clove garlic
Salt
Step 6
In a bowl, mix the egg yolks, mustard, and lemon juice.
Two free range egg yolks
1 tablespoon of mustard
Lemon juice
Step 7
While whisking, add the oil drop after drop. By doing this step slowly, you create a perfect emulsion between the oil and the rest of the ingredients.
25 ml extra virgin olive oil
25 ml vegetable oil
Step 8
Add the anchovies-garlic paste, mix well.
Step 9
Add sh*t lots of Parmigiano Reggiano and black pepper. Mix the sauce.
A lot of Parmigiano Reggiano
Black pepper
Step 10
Cut the romaine lettuce to quarters. Toss them in the Caesar sauce.
3 romaine lettuce
Step 11
Add the challah croutons and toss them in the salad.
Step 12
Spread more Parmigiano Reggiano and eat right away!
Step 13
YASSS!
