1 large or 2 small heads Florida Escarole, washed, dried and chopped
1 cup crispy croutons (Parmesan crisps)
Parmesan cheese, grated fresh
Anchovies (if desired)
Fresh ground pepper, to taste
For Caesar dressing
½ cup parmesan cheese, grated
2 lemons, juiced and zested
⅔ cup olive oil
1 tablespoon Dijon mustard
2 garlic cloves
Sea salt and fresh ground pepper, to taste
To make dressing, add Parmesan cheese, lemon juice and zest, olive oil, Dijon mustard, garlic, anchovies, salt and pepper into a food processor. Pulse until thoroughly combined. Taste and adjust seasoning with sea salt and fresh ground pepper. Remove the dressing from the food processor and store it in the refrigerator until ready to use.
To assemble Caesar salad, add the chopped escarole to a medium sized mixing bowl. Add desired amount of dressing to the chopped escarole and toss to coat. Transfer the dressed escarole to a serving bowl. Top Caesar salad with fresh grated Parmesan cheese, croutons and anchovies. Add one final seasoning of fresh ground black pepper. Serve with extra Caesar dressing and grated Parmesan cheese.
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