Caesar Panzanella 5 Steps
Preheat the oven to 375°F.
Toss the sourdough bread pieces with the olive oil, kosher salt and fresh cracked black pepper. Bake in the oven on a baking sheet in a single layer for 20-25 minutes or until the croutons are crispy and golden brown.
While the croutons are baking, prepare the Caesar dressing: Finely chop the anchovy fillets then using the flat side of the knife mash it into a paste like consistency. In a small mixing bowl, combine the egg yolks, anchovy paste, minced garlic clove, lemon juice, Dijon mustard, grated parmigiana and fresh cracked black pepper, whisk until combined. Continue whisking while slowly streaming in the vegetable oil until the entire dressing is fully emulsified, adjust seasoning with salt and pepper and set aside.
Once the croutons come out of the oven, allow them to cool completely before assembling.
To assemble the salad, toss the romaine hearts, croutons, and sliced kumatos with half of the dressing. Transfer to a plate and top with the shaved parmigiano reggiano, as well as fresh cracked black pepper and serve alongside the remaining dressing to spoon on as desired.