Caesar Salad

By Shaylie

I didn't try the croutons as I couldn't find yucca root, but the dressing was delicious! I also added more garlic and anchovies because the lemon and mustard was too strong for my taste.

Ingredients

• 1 1/2 lb yucca root
• 2 large eggs, separated
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1 1/2 TBSP ghee, melted
• 1/2 TBSP dried parsley flakes
• 2 cloves garlic
• 6 anchovy fillets (packed in olive oil)
• 3 TBSP fresh lemon juice
• 1/2 tsp Dijon mustard
• 2 TBSP plus 1/2 cup light tasting olive oil
• 3 romaine hearts, roughly torn
• salt and pepper

Details

Adapted from theclothesmakethegirl.com

Preparation

Step 1

Preheat the oven to 350 degrees. Cover a large baking sheet with parchment or aluminum foil and brush with a little olive oil.

Peel the yucca and chop into 2-inch chunks, removing the stringy bit that runs through the middle of the root. Place the yucca in a food processor and puree, scraping down the sides a few times, until it forms a fine, smooth paste. Place in a large mixing bowl.

In a medium bowl, whisk the egg whites, cream of tartar, baking soda, and 1/2 teaspoon salt until the whites are frothy. Pour into the bowl with the yucca and gently fold the whites into the yucca with a rubber scraper until just combined.

Use the rubber scraper to spread the yucca on the prepared pan. Spread the "dough" about 1/4 inch thick to cover the hole pan. Bake for 15-20 minutes until the edges begin to brown and the top looks dry and crackly. Set aside until cool to the touch, then flip over and peel off the parchment paper; return the paper to the baking sheet and increase the oven trim to 400F.

Cut the yucca into 1/2 inch cubes. In a large bowl, whisk the melted ghee, parsley flakes and 1 clove of crushed garlic, then add the yucca cubes, tossing until coated. Spread the croutons in a single layer on the baking sheet and return to the oven. Bake until brown and crisp, 15-20 minutes. Set aside. (They get even crispier as they cool.)

Place the anchovies, egg yolks, clove peeled garlic, lemon juice, mustard and 2 tablespoons oil in a food processor. Blend until combined, then with the motor running, drizzle in the remaining 1/2 cup oil. Set aside.

Place the romaine leaves in a large mixing bowl; add dressing and croutons. Toss gently to combine, then taste and add more salt and pepper, if necessary. The croutons are best eaten on the same day; the dressing can be stored in the refrigerator for up to 5 days.