Fall Caesar Salad
3 bunches of romaine hearts, torn or served whole
1/2 red onion thinly sliced
3 Tablespoons Fall Caesar dressing (recipe follows)
2 cups breadcrumbs (recipe follows)
1/2 cup Spiced Pumpkin Seeds (recipe follows)
1. Place lettuce in a large bowl and gently toss with 3 Tablespoons of the dressing. Place on a platter and top with red onion, breadcrumbs, pumpkin seeds, and lemon slices. Drizzle with more dressing, if desired, and add fresh ground pepper.
Fall Caesar Dressing
1 large clove garlic
4 fillets of anchovy
1/3 cup mayonnaise
2 Tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
2 teaspoons fresh lemon juice
1/3 cup grated Parmesan
Salt & Pepper
1. Place the garlic in the bowl of a food processor and pulse several times. Add in the anchovy and pulse again a few more times. Add in the remaining ingredients and process until blended. Taste and adjust seasoning as desired. Cover and place in the refrigerator until ready to serve.
1. In a medium saute pan melt the butter over medium low heat. Add in the , brown sugar, cumin and chile powder and whisk to blend in until the sugar starts to dissolve. Next add in the pumpkin seeds and stir with a rubber spatula until all seeds are coated, being careful not to burn them. Remove from heat and let cool on parchment paper until ready to serve. Can be made 1 day ahead and stored in an airtight container.
1. In a large heavy bottomed saute pan melt the butter and olive oil together over medium to medium low heat. Add in the breadcrumbs and let them slowly brown, turning with tongs until browned on all sides. About 3 minutes per side. Remove and let cool.