Originally created by an Italian-American immigrant, caesar salad is arguably one of the most well known salads and is a fan favorite for many. This recipe elevates the already creamy and umami rich dressing by adding the sweet garlicky flavor of White Truffle and the rich umami flavor of Black Truffle. Add chicken to complete this meal or serve as a side with your favorite pasta.

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Ingredients:

Dressing: 

3 Large Egg Yolks
2 Garlic Cloves
2 Anchovy Fillets
½ Lemon, juiced
2 Tbsp White Truffle Balsamic Vinegar
1 Tbsp Mustard
1 tsp Worcestershire Sauce
¾  tsp Black Truffle Sea Salt
1/2 cup Frantoia Extra Virgin Olive Oil
1/4 Parmesan Cheese, finely grated

Salad:

2 cups Bread, cut into 1” cubes
¼ cup Frantoia Extra Virgin Olive Oil
½  tsp Black Truffle Sea Salt
2 Heads Romaine Lettuce, chopped
½ cup Parmesan Cheese, finely grated
Lemon Wedges, to serve

Instructions: 

1. Set the oven to 375 F.
2. To make croutons on a baking sheet add the cubed bread in a single layer. Drizzle with olive oil and salt. Bake until golden brown, about 8-10 minutes. 
3. In a food processor combine all ingredients for the dressing except for the olive oil and cheese. Once combined slowly drizzle in the olive oil until dressing is creamy and coats the back of a spoon. Pulse in the cheese. 
4. In a large serving bowl toss lettuce with dressing. Top with croutons, cheese, and finish with a lemon wedge.