There are lots of reasons to love Caesar Salad and my addition of fresh herbs to the salad is absolutely lovely!
I recently discovered Brightland olive oils. Bright and fresh! My favorite is Lucid, fresh lemon blended with Frantoio olives grown on small family farms in California’s Central Coast. Their olives are cold-pressed by a master miller within 90 minutes of harvest for freshness and flavor. I love adding this beautiful olive oil to salad dressings. I purchase my olive oil locally at Ladles and Linens Kitchen Shoppe, downtown Roanoke and you can also find Brightland olive oil on-line.
Caesar Salad with Fresh Herbs
- 2 Brioche buns, chopped into crouton size pieces
- 3 tablespoons butter
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste
- 1 tablespoon freshly squeeze lemon juice
- 1 tablespoon lemon olive oil I like Brightland lemon olive oil for this recipe
- 1 teaspoon Boar's Head Gourmaise
- 1 cup mayonnaise I like Duke's mayonnaise for this recipe
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 heads Romaine Lettuce, chopped
- 1/4 cup fresh dill, chopped fine
- 4 tablespoons fresh snipped chives
- 4 tablespoons fresh thyme leaves
- Melt butter in a frying pan. Add brioche bun pieces. Cook and stir over medium low heat until the pieces are browned evenly (3 to 5 minutes). Remove from heat and allow to cool.
- Place salad bowls and salad forks in freezer to chill for service.
- Place garlic, anchovy paste, lemon juice, lemon olive oil, Gourmaise, mayonnaise, Parmigiano-Reggiano, salt and pepper in a mixing bowl. Stir to combine. Cover and place in refrigerator for 30 minutes.
- In a mixing bowl, combine romaine lettuce with dill, chives and thyme. Toss to combine.
- Place chopped romaine lettuce with herbs in chilled salad bowls. Top with brioche croutons. Drizzle with Caesar salad dressing.