Supplies
- 4 large anchovies filets under oil
- 1 ½ each garlic cloves
- 1 ½ teaspoon sea salt
- ½ cup Parmigiano Reggiano finely grated
- ½ teaspoon Calabrian chili paste
- ½ teaspoon Worcestershire sauce
- ¾ cup extra virgin olive oil
- 2 cups baby honey gem lettuce leaves
- 1 cup shaved Parmigiano Reggiano
- ½ cup of bread croutons
- ¼ cup fried capers
- ¼ cup finely grated Parmigiano Reggiano
- ¾ cup Caesar dressing
Passo a passo
- In a blender, add the anchovies and the garlic and the egg yolks.
- Start blending at low speed and add the Calabrian chili and Worcestershire sauce.
- Slowly add the olive oil and when the olive oil is mixed well add the Parmigiano Reggiano.
- Blend it on high for 15 seconds.
- Set aside.
- Add the lettuce in a large salad bowl.
- Add the Parmigiano and the croutons.
- Add the dressing and mix it well to coat the lettuce leaves.
- Add the shaved Parmigiano and the fried capers.
- Serve.