Burn-Your-Tongue Infused Caesar Salad

INGREDIENTS:

• 6 anchovy fillets packed in oil, drained
• 2 garlic cloves, grated on a Micro plane or chopped as fine as possible
• salt
• 2 egg yolks
• 1 tbsp infused Dijon mustard
• 4 tsp red wine vinegar
• 1 tbsp freshly ground black pepper, plus more as needed
• 2 tbsp infused cannaoil (see#41cBlog for Recipe)
• ⅓ cup (75ml) vegetable oil
• 3 tbsp finely grated parmesan, plus more for topping
• 2 tbsp lemon juice
• 6 slices (100g) of your favourite bread
• ¼ cup (60ml) melted butter
• 450g cos lettuce hearts, cut in half

INSTRUCTIONS:

1. Preheat the oven to 155C fan-forced (175C conventional).
2. On a cutting board, chop together the anchovy fillets, garlic, and a dash of salt. Use the side of your knife to mash the mixture into a paste. Scrape the paste into a medium bowl. Add the egg yolks, infused mustard, vinegar, and pepper and whisk until emulsified. Slowly add the infused olive oil, drip by drip, until fully incorporated, then do the same with the vegetable oil. Whisk until the dressing is thick and glossy. Whisk in the cheese, adjust the consistency with water, and season with salt and more pepper if needed. Add the lemon juice.
3. For the croutons, tear the bread slices into medium pieces, toss them in melted butter, then toast in the oven until golden, 10 to 15 minutes.
4. In a medium bowl, gently toss the lettuce using your hands, adding the dressing a couple of spoonfuls at a time until you reach your desired amount. Give the lettuce a taste to check for seasoning. Start building your salad on a large flat plate, putting the halved romaine hearts down. Then, throw some croutons on there. Keep going until you have a mountain of salad. Top with more cheese until fully covered.