Roasted Garlic Caesar Salad with Crispy Prosciutto
Today I am compelled to roast a little garlic. While garlic is pretty terrific as it is, roasting turns it into little mellow cloves of gold. Soft, golden, and tamed of its harsh bite. It is wonderful in mashed potatoes, hummus or today’s Roasted Garlic Caesar Salad with Crispy Prosciutto.
The roasting of the garlic transforms this dressing into something creamy, tangy and full of garlic flavour without the sharpness of fresh garlic. I used roasted garlic for the croutons as well, because how much garlic is enough?
Traditional Caesar Dressing is made with egg yolks, however in this recipe I opted to use pasteurized whole eggs found in a carton for food safe reasons. If you do not have a concern with using raw eggs please feel free to go the traditional way and use a raw egg yolk.
The crispy prosciutto in this recipe adds a salty crunch that is rather addictive so try to save enough for the salad! Grilled chicken or shrimp would also be a great addition to make a bigger meal. Enjoy!
- 4 cups french bread cut into 3/4" dice
- 4 cloves roasted garlic
- 3 Tbsp olive oil
- 1 Tbsp fresh parsley
- pinch sea salt
- 1/4 cup pasteurized whole eggs
- 8 cups romaine hearts cleaned and trimmed
- 7 cloves roasted garlic
- 1 tsp anchovy paste
- 1 Tbsp white wine vinegar
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp mustard powder
- 1/4 cup Parmesan cheese grated
- 3/4 cup extra virgin olive oil
- pinch cracked black pepper
- pinch cracked sea salt
- 8 slices prosciutto
- 1 tsp olive oil
- Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
- Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
- Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
- In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
- With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
- Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
- Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.
Recipe Source: Â Compelled To Cook
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