A recipe for a Caesar salad with a fun twist! This version uses pink lettuce and gets topped with lump crabmeat, pumpernickel croutons and has a delicious blood orange dressing.
Blend garlic, anchovy, blood orange juice and mustard. Drizzle in oil while blending to get an emulsified dressing. Stir in your grated cheese and season.
Arrange bread in a single layer on a sheet tray, toss with oil, and season. Bake at 300°F (150°C) till they are nice and crispy, tossing and testing for crispiness every 5 mins or so.
Arrange your pink lettuce on a chilled platter. Top with crab meat, croutons and shave over plenty of parmesan. Drizzle over your dressing, some more fresh pepper and eat up!