caesar toast

ingredients 

• 1 small clove garlic, grated 
• 1 tbs Dijon 
• 2 anchovies 
• 1 egg yolk 
• 1 tablespoon red wine vinegar 
• 1/2 lemon juiced 
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper 
• 1/4 cup freshly grated parm plus more to finish 
• 2 medium heads of romaine, thinly sliced and washed 
• 2 small fennels thinly sliced, keep the fronds for garnish 

Toasted Bread

• 2 slices of sourdough 
• 1/4 cup evoo 

Directions

1. Finely chop the garlic (or grate using a microplane) and the anchovies and place in a bowl. Add in the egg yolk, dijon, red wine vin, lemon juice, salt, pepper and give it a good whisk. Drizzle in the evoo while whisking and when everything is combined check for seasoning, grate in 1/4 cup of parm, mix and keep to the side. 
2. Slice and wash your romaine and fennel. Before tossing everything in the dressing heat up a pan with 1/4 cup of evoo and add the two pieces of sourdough to the pan. Toast for a minute on both sides until golden. Place on a plate. 
3. Toss the dressing with the romaine and the fennel until totally covered. Place a nice amount of salad on the toasted sourdough. Finish with a nice grate of parm, cracked black pepper and the fennel fronds. Eat with a knife and fork and never look back.