Steak Caesar Salad
Channel: Pre
Date: 2024-03-15

While Caesar should have been a bit more careful on the ides of March, there's no reason you should fear our Caesar Salad today!
🥗 
2 heads romaine lettuce
3/4 C Mayonaise (we like Helman’s)
2 T anchovy paste
1 T capers plus 1 t brine from the jar
1 T fresh lemon juice
1 t Worcestshire 
1 T plus 1 t dijon mustard
2 T freshly grated parmesan + more for serving
1/2 loaf ciabatta bread
2 T olive oil
Salt and pepper


INSTRUCTIONS:

Place a shallow stainless mixing bowl, tongs, serving bowl/platter, serving plates, and forks in the freezer. 
Remove top 1/3 of romaine head and reserve leaves for another use
Tear or chop the rest of the head in to bite size pieces
Rinse lettuce and spin to remove as much water as possible
Line a sheet pan with 2 layers of paper towel and spread washed lettuce on the tray
Place pan in refrigerator, uncovered for about an hour

DRESSING:
Place dressing ingredients in a bowl and use an immersion blender to mix thoroughly, about 45 seconds. You can also use a small food processor. Place in refrigerator for about an hour before serving.

CROUTONS:
Slice ciabatta loaf in half lengthwise then cut into strips. Cut each strip into  1” cubes and place in a mixing bowl. Drizzle oilve oil over the croutons and toss to coat, sprinkle with salt and pepper. Heat air fryer to 400 F and spread croutons on the frying rack. Air fry for 10 minutes, until crispy and beginning to brown. Alternately, preheat oven to 400 F and bake croutons on a cookie sheet until crisp, about 12 to 15 minutes.

When you’re ready to serve, remove the lettuce from the refrigerator and place in the chilled stainless bowl. Add about half of the dressing and toss until all of the leaves are coated. Add the croutons and toss again. 

Place the dressed salad on your serving platter or plates and top with sliced steak. Grate about 1 T parmesan over the salad and steak and serve.