Best Ever Spinach Caesar Salad

Name: Best Ever Spinach Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 large egg; 3 anchovy fillets, rinsed; 2 tablespoons fresh lemon juice; 2 garlic cloves, 1 minced; 1 tablespoon Dijon mustard; 1/2 cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil; 10 ounces parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded; salt & freshly ground black pepper; 1/2 baguette, cut into 1/2-inch cubes (4 cups, * Ace wholewheat is good); 1 teaspoon paprika; 1/2 lb Baby Spinach (8 cups)

Submitted by Chef Lally

"Total 30 min; 6 servings"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 6

ingredients

1 large egg
3 anchovy fillets, rinsed
2 tablespoons fresh lemon juice
2 garlic cloves, 1 minced
1 tablespoon Dijon mustard
¹⁄₂ cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
10 ounces parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded
salt & freshly ground black pepper
¹⁄₂ baguette, cut into 1/2-inch cubes (4 cups, * Ace wholewheat is good)
1 teaspoon paprika
¹⁄₂ lb Baby Spinach (8 cups)

directions

1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
* Add a little extra oil, if dressing is too thick for you.

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RECIPE SUBMITTED BY

Chef Lally

1 Recipe

I'm a lucky lady! My husband loves to cook, and is a fantastic chef. I like to find interesting recipes for him to try out for our friends. We love to travel to warm climates, and are always ready for a road trip. Good friends, good wine and good food are some of our favorite things.

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