i don’t eat caesar salad much. so, when i ended up with this on my plate two weeks in a row…the recipe was a keeper. which is good, because i need more salad in my life. and less cookies.
serves 4, 2 as a main
1 head romaine, washed and torn
6 slices pancetta or proscuitto, fried until crispy
6 pepperocini (pickled italian peppers), sliced into thin rounds
4 mushrooms, sliced thinly
4 sundried tomatoes, sliced thinly
3/4 cup croutons (we used leftover foccaccia, toasted in the oven)
caesar salad dressing
1 egg yolk
3 tbsp olive oil
3 tbsp lemon juice
2 cloves garlic
2 tbsp pecorino romano or parmesan cheese, grated
1 tsp siricha
salt and pepper to taste
blend together, using a hand mixer or a blender, until frothy.
serve with extra pecorino or parmesan on the side.