Caesar Salad with Doug's One of a Kind Caesar
and Sourdough Croutons
2 tbsp. Anchovy Paste
1/2 tsp. Dijon Mustard
2 drops Worchestershire Sauce
1/2 lemon, juiced
1 drop hot sauce
Fresh ground black pepper
Fresh grated parmesan
Boil egg for 1 minute to separate the white.
In a large bowl, add anchovy paste and mustard, whisk well.
Add Worchestershire, hot sauce, egg yolk and pepper. Mix well.
Add romaine and grated parmesan, toss well.
Top with Sourdough croutons, recipe follows.
1 loaf of sourdough bread, cubed in 1" pieces
4 tbsp. butter, melted
2 tbsp. EVOO
1 tbsp. dried Italian herb mix
Salt and pepper
In a measuring cup, whisk together butter, EVOO, herbs, salt and pepper.
Preheat oven to 300 degrees.
Line a baking sheet with foil or parchment.
Add bread cubes, drizzle with butter mixture.
Toss to coat well.
Bake for 45 minutes, or until golden and slightly crunchy.
Keep in an airtight container and use within 2 days.