Ceasar Salad With Roasted Capers - cooking recipe

Ingredients

1/4 cup large capers, drained, rinsed
1 teaspoon olive oil
1/2 cup olive oil
1 large egg
3 garlic cloves
1/4 cup lemon juice, fresh
1 teaspoon anchovy paste
1/4 teaspoon pepper
1/2 cup asiago cheese, grated, divided
2 heads romaine lettuce, trimmed and torn into bite-size pieces

Preparation

Heat oven to 400\u00b0.
Place the capers and 1 teaspoon oil in a small heavy roasting pan.
Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.