Caesar bread salad or panzanella giulio
Bread
Italian cuisine
Caesar Salad is a dish that brings back a lot of memories for me because it's one of my Mom's typical Spring dishes. She also makes her dressing in a very peculiar way. My goal for this recipe was to use hers as a base, but to throw in some twists to make it my own. Her recipe uses a coddled egg and olive oil to make a thin emulsion and grated parmesan as a thickener. I fiddled with amounts here and added some of my own elements to deepen the flavor, but the real innovation came when my partner mentioned that my experimental croutons, well, all croutons, were too hard to eat: "You can't stab them with your fork! It's frustrating." But I still wanted the bread in the salad to balance out the lettuce. And then it hit me. Why not make it a bread salad. And thus the idea was born. The asparagus, cucumber, and avocado are to celebrate the Spring and to take advantage of the green-ness of Caesar Salad by varying the shades. This is a great recipe for a light salad or as a main lunch course out in the backyard in the late Spring sun. Enjoy! - whatsjohneating
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