California Caesar Salad
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Egg Yolk1 tbsp
Garlic (chopped)2 tbsps
Olive Oil1 cup
Canola Oil1 tbsp
Dijon Mustard1 tsp
Sea Salt1 tsp
Cracked Black Pepper450 g
Jumbo Lump Crabmeat1 loaf
Focaccia Bread (cubed)1
SaltDirections:
1
Watch how to make this recipe
2
Preheat oven to 425 degrees F
3
For the dressing: In a food processor, add egg yolk, lemon juice, anchovies, and garlic
4
Pulse until there is an even consistency
5
With the machine running, slowly add olive and canola oil until emulsified
6
Add the mustard, salt and pepper and pulse to combine
7
For the salad: Combine all the salad ingredients and toss with dressing until evenly coated
8
For the croutons: Place cubed bread into a large bowl
9
Drizzle with olive oil, sprinkle with salt and pepper and toss together
10
Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy
11
Serve salad with croutons on top
12
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
13
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell