Oretta's Caesar Salad | TasteToronto
TasteToronto Logo Mark

Oretta's Caesar Salad

35 mins Prep Time

15 mins Cook Time

Ingredients

  • 1 head of romaine, cut into wedges

  • 4 pieces, white marinated anchovies

  • 2 tbsp, bread crumbs

  • 2 tbsp pancetta, cut into 1/4 inch batons

  • 3 tbsp Caesar dressing

  • 1 tbsp shaved padano

  • 500 ml mayonnaise

  • 15g capers

  • 25g garlic, grated on a microplane

  • 10g brown anchovies

  • 4g Worcestershire

  • 50g Grana Padano, grated

  • 25g lemon juice

  • 4g ground black pepper

  • 1 litre container of focaccia (1 inch cubes)

  • 50g Grana Padano, grated

  • 10g garlic, grated on a microplane

  • 75ml olive oil

  • Salt, to taste

Directions

Crouton Crumble

5 Steps

  • Step 1

    Mix all ingredients well in a large bowl.

  • Step 2

    Transfer to a sheet tray lined with parchment paper.

  • Step 3

    Bake at 350 degrees Fahrenheit for 10-15 minutes (mixing well every 5 minutes) until golden brown and no longer soft in the centre. It is very important they're cooked through or else when you go to blitz them they will not crumble.

  • Step 4

    Once cooked, remove from oven and let cool completely.

  • Step 5

    Blitz in a food processor in batches, achieving a coarse breadcrumb consistency.

Caesar Dressing

2 Steps

  • Step 1

    In a blender, finely blitz the capers, anchovy, garlic and all liquids.

  • Step 2

    Transfer all ingredients into a large mixing bowl and combine evenly. Season with salt to taste.

Assembly

4 Steps

  • Step 1

    Before you begin, in a frying pan over medium heat, gently render the pancetta until it is golden brown and crispy.

  • Step 2

    Cut romaine into 4 equal pieces lengthwise to create 4 wedges.

  • Step 3

    Generously dress the wedges with Caesar dressing.

  • Step 4

    Garnish the salad with breadcrumbs, pancetta, anchovies and the shaved Grana Padano.

Ingredients

  • 1 head of romaine, cut into wedges

  • 4 pieces, white marinated anchovies

  • 2 tbsp, bread crumbs

  • 2 tbsp pancetta, cut into 1/4 inch batons

  • 3 tbsp Caesar dressing

  • 1 tbsp shaved padano

  • 500 ml mayonnaise

  • 15g capers

  • 25g garlic, grated on a microplane

  • 10g brown anchovies

  • 4g Worcestershire

  • 50g Grana Padano, grated

  • 25g lemon juice

  • 4g ground black pepper

  • 1 litre container of focaccia (1 inch cubes)

  • 50g Grana Padano, grated

  • 10g garlic, grated on a microplane

  • 75ml olive oil

  • Salt, to taste

Tags:

Cooking At Home

Toronto Restaurants

Caesar Salad

Oretta