Caesar Salad with Fried Artichokes

Prep Time: 25 mins | Cook Time: 10 minutes | Course: Dinner | Servings: 6

Lovely caesar salad with a lemony dressing and fried artichoke “croutons”. These are wonderful. Inspired by sara.haven on instagram https://www.instagram.com/p/CnQQiMxpe4F/?hl=en 

1 head romaine, chopped

2 green onions, chopped

1 pint cherry tomatoes, chopped

¼ cup parmesan cheese, grated

1 14-oz can artichoke hearts, rinsed and halved

½ cup flour

Salt and pepper, to taste

2 eggs

1 cup panko breadcrumbs

Avocado oil, for frying

Lemony Caesar Dressing:

½ cup parmesan cheese, grated

2 cloves garlic

1 tsp worcestershire sauce

1 anchovy filet

¼ tsp salt

Pepper, to taste

1 lemon, zested

¼ cup lemon juice and pulp

½ cup olive oil

Chop romaine, green onion, tomatoes and grate parmesan cheese into a salad bowl. Place flour, salt and pepper in one of three small flat bottomed bowls. Whisk eggs in another, and breadcrumbs in the third. Heat an inch of avocado oil in a heavy bottomed skillet over medium-high heat. Place artichoke hearts in the flour, then egg, then breadcrumbs. When oil is hot, fry the artichokes until crispy and golden. Remove from the oil to a tray lined with paper towels. Top salad when cooled and make dressing.

In a blender, layer parmesan cheese, garlic, worcestershire sauce, anchovy, salt, pepper, lemon zest, lemon juice and pulp (avoiding any seeds). Blend for one minute, then slowly add the olive oil until thickened. Store in a 2 cup mason jar in the refrigerator.