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Caesar Salad with Roasted Garlic Hawaiian Sea Salt


  • ⅔ cup extra-virgin olive oil 
  • 4 salt-cured anchovies, rinsed and dried 
  • ½ cup lemon juice 
  • 3 tablespoons Worcestershire sauce 
  • 2 hard-cooked eggs 
  • ¼ cup Parmigiano-Reggiano 
  • Roasted Garlic Hawaiian Sea Salt 
  • Ground black pepper to taste 
  • 2 heads romaine lettuce 
  • 4 slices whole-grain bread, without crusts
  1. Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce and remaining olive oil.
  2. Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with Roasted Hawaiian Sea Salt and pepper. Dice whites and keep them separate.
  3. Brush bread with olive oil and Roasted Garlic Hawaiian Sea Salt and briefly pan sear. 
  4. Coarsely shred romaine onto a large rimmed platter. Dice seared bread and add it, along with the egg whites. Drizzle with about half the dressing. 

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