Caesar Salad with Meyer Lemon Dressing

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photo credit: Andrew Thomas Lee

Caesar Salad with Meyer Lemon Dressing

This dressing is a bit of a twist on the traditional caesar dressing. We use Meyer Lemon Relish instead of fresh lemon juice to give the salad a more vibrant color, texture and flavor.
Ingredients: 
3 eggs
1 teaspoon chopped fresh garlic
juice of half lemon
1/2 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons Meyer Lemon Relish
juice of 1/2 lemon
2 filets anchovies {salt pack is best}
Freshly grated Parmesan cheese {use the good stuff, please}
1 head of romaine lettuce, tender young leaves best
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Bring a small saucepan of water over high heat until it boils.Carefully lower in the eggs, trying not to crack the shell. Cook one egg for five minutes, and the other two eggs for nine minutes, removing the egg and placing it in cold water to stop the cooking.  Let cool.Cut the five minute egg in half. Remove the runny yolk into a mixing bowl large enough to toss the greens. Add the lemon, garlic, salt and pepper. Blend until smooth. Rinse and remove any bones of the anchovies and chop the filets into a fine mince.  Add the Meyer Lemon Relish, lemon juice,  anchovies and 2 Tablespoons of the Parmesan cheese.  Whisk well to incorporate all the ingredients.   Keep refrigerated until ready to use.

To assemble the caesar salad: 
To prepare the salad, remove any big, tough outer leaves of lettuce and set aside for another use. Slice the remaining head of lettuce into four quarters. Remove the core and disgard.  Toss the lettuce with the dressing until well coated, but not drenched.
Place the dressed lettuce onto a plate or platter.  Scatter a Tablespoon or two of grated Parmesan over the dressed salad greens.   Cut the eggs in half and arrange around the lettuce leaves.  Sprinkle the eggs with fresh cracked pepper. Serve with Parmesan crostini.

 

To make crostini:
Preheat oven 350 degrees.
Slice a baguette into ½ inch slices and place on a sheet pan.  Brush the baguette slices lightly with melted butter.  Sprinkle 1 teaspoon grated parmesan cheese onto each slice. Bake for 10 minutes  or until golden brown.

buon appetito!
Serves 4 – 6