Caesar Panzanella | TasteToronto

Ingredients

• 2 romaine hearts, leaves separated
• 2 Kumato tomatoes, sliced
• 4 cups sourdough bread, hand torn into large bite size pieces
• 1/2 cup Parmigiano-Reggiano, shaved
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Fresh cracked black pepper, to taste
• 2 egg yolks
• 4 anchovy fillets
• 1 garlic clove, finely minced (grated on a microplane if possible)
• 1/3 cup vegetable oil
• 2 tablespoons Parmigiano-Reggiano, grated
• 2 tablespoons lemon juice
• 1/2 tablespoon Dijon mustard