How to Make Spring Greens Caesar Salad with Pickled Shallot

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

8 oz. (½ loaf) sourdough bread, torn into chunks

¼ tsp. cayenne pepper

¾ c. olive oil, divided

Kosher salt

Freshly ground black pepper

1 small garlic clove, chopped

4 anchovy fillets

1 tsp. Worcestershire sauce

1 tbsp. fresh lemon juice

½ tsp. Dijon mustard

1 large egg yolk

½ (5-ounce) package spring lettuces

1 romaine heart, chopped

1 oz. Parmesan, grated (about ⅓ cup)

Pickled Shallot, for serving

Directions at countryliving.com

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