Tonight we had a Seizure Salad, not to be confused with a Cesar Salad. This is the turbo charged version. We found this recipe years ago in a Wine X magazine. The magazine was pretty cool, but it struggled and I’m not sure it’s still around.
This is a really good salad and easy to prepare, it is not for those afraid of bold flavors. I like the way you use the salt and pepper and a bowl with a rough surface to help grind all of the ingredients into a dressing. To make it Southern style, try using the Piggly Wiggly brand Olive Oil !
3 thick slices of slightly stale sourdough or rustic style bread cut into cubes
3 T olive oil
1) Preheat oven to 350 degrees Fahrenheit.
2) Place bread cubes in a large bowl and add olive oil. Toss until the oil is evenly absorbed.
3) Place croutons on a baking sheet and bake in the oven for 20 minutes, or until golden brown.
1/4 t salt
1 t coarsely ground black pepper
3 garlic cloves, minced
1 t anchovy paste
2 t Dijon mustard
1 egg yolk
1 1/2 T freshly squeezed lemon juice
1 t Worcestershire sauce
1/4 cup olive oil
1 1/2 t red wine vinegar
1 LARGE head romaine lettuce, thoroughly dried
Croutons (see recipe)
1/2 cup grated Italian Parmegiano-Reggiano
1) Add salt and pepper to the salad bowl. Grind garlic (with back of spoon) against the wall of the bowl until it becomes a paste.
Follow same procedure - add anchovies, grind, add the Dijon, egg yolk, lemon juice and Worcestershire sauce one at a time.
Make sure that each ingredient is blended into a paste with the previous ingredients before adding next.
2) Add oil and vinegar. Blend well.
3) Tear or slice lettuce leaves into bite-sized pieces and add to the salad bowl. Toss thoroughly with dressing.
4) Add croutons and cheese, toss again, then serve immediately.