An interesting twist on two classics: Caesar Salad and Bagna Cauda (hot sauce)
Serves: 12
INGREDIENTS
4 large, Romaine lettuce heads – Rinsed, drained and dried
Parmesan cheese – grated for twills
eggs – coddled in boiling water
dijon mustard – to taste
tabasco sauce – to taste
4 cloves, garlic – sliced
5 fillets, anchovies
3/4 cup, il Fustino Tuscan Blend EVOO
1 tablespoon, butter
1 lemon – juiced
freshly ground black pepper
sugar – optional
METHOD
- Tear lettuce into bite size pieces
- Coddle one egg per serving
- Grate cheese finely. Spread on a single layer on a sheet pan lined with parchment paper. Place in 350 degree oven for about 10 minutes
- To make the Bagna Cauda Dressing: place garlic and anchovies with olive oil and butter in a saucepan and cook on very low heat until the garlic is very tender but not complety brown. Use a fork to break up the anchovies and allow to come to room temperature
- Separately, combine dijon, lemon juice, olive oil, tabasco, all to taste, and add Bagna Cauda.
- Check for acidity, and add a pinch of sugar to balance if necessary
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