California Caesar Salad

1. 1

   Preheat oven to 425 degrees F.

2. 2

   For the dressing:

3. 3

   In a food processor, add egg yolk, lemon juice, anchovies, and garlic.

4. 4

   Pulse until there is an even consistency.

5. 5

   With the machine running, slowly add olive and canola oil until emulsified.

6. 6

   Add the mustard, salt and pepper and pulse to combine.

7. 7

   For the salad:

8. 8

   Combine all the salad ingredients and toss with dressing until evenly coated.

9. 9

   For the croutons:

10. 10

    Place cubed bread into a large bowl.

11. 11

    Drizzle with olive oil, sprinkle with salt and pepper and toss together.

12. 12

    Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.

13. 13

    Serve salad with croutons on top.

14. 14

    *RAW EGG WARNING

15. 15

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

16. 16

    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

* Per serving · 4 servings · Values may vary.