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Caesar's Empire Salad

  • 6servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Parmesan cheese, finely grated

  2. 1/4 cup fennel seeds

  3. 1 200g pack of pancetta

  4. 8 slices bacon, chopped

  5. 1 splash water

  6. 1 head garlic, peeled

  7. 1 50g can of anchovies, not drained

  8. 4 tablespoons Dijon mustard

  9. 1 1/4 cups olive oil

  10. 1/4 cup bacon fat OR more olive oil

  11. 1 tablespoon Worcestershire sauce

  12. 2 tablespoons honey

  13. juice and zest of 3 lemons

  14. 1 tablespoon fish sauce

  15. 1/2 cup fresh parsley leaves

  16. 1 head baby romaine lettuce leaves

  17. 1 bunch fresh basil leaves

  18. 1 pint ripe cherry tomatoes

  19. 1/2 red onion, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 375ºF.

  2. Make the crisps by lining a baking tray with lightly oiled parchment or a non-stick silicone baking sheet. Toss the cheese and fennel seeds together then form small circles on the tray. Bake until lightly golden and crisp, 8 to 10 minutes. Cool.

  3. Place pancetta on a baking tray and crisp in the oven, 10 to 15 minutes.

  4. In your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remaining dressing ingredients along with the fish sauce and bacon fat. Process to a smooth dressing.

  5. Add the whole basil leaves and parsley leaves to the romaine in a large salad bowl. Dress lightly. Toss in the cherry tomatoes, red onion, Parmesan crisps, reserved bacon and pancetta. Serve and share.

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