Caesar-y Whole Wheat Pasta Salad with Crispy Prosciutto

Haley Isaf, Macadam Foodie

Ingredients:

For the dressing:

  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 1/2 tablespoons olive oil
  • 1.2 tsp. Worcestershire sauce
  • 3 tablespoons finely grated Parmesan

 

 

Ingredients

For the dressing:

  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 1/2 tablespoons olive oil
  • 1.2 tsp. Worcestershire sauce
  • 3 tablespoons finely grated Parmesan

For the salad:

  • 1lb. whole wheat pasta, cooked according to package instructions, chilled
  • 1 head (1/2-3/4lb.) broccolini/broccoli
  • 3 oz. prosciutto, thinly sliced
  • 1/4 cup almonds, cut in half
  • 1/2 cup roasted tomatoes from the olive bar, roughly chopped
  • 1/2 lemon, juiced
  • 1 tsp. freshly cracked black pepper
  • Shaved parmesan for serving

Preparation

Preparation:

For the dressing: Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, Worcestershire, and mustard. Adding drop by drop to start, gradually whisk in olive oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired. You can also do this in a food processor, just buzz the first 6 ingredients together while slowly drizzling in the olive oil. If it gets a little thick or looks like it’s going to break add 1/2 tsp of water to thin it out.

You can cook the broccolini how ever you like, I grilled it but it would be just as tasty to steam it or roast it. Chill it after you cook it and then cut it into bite-sized pieces, set aside. If you are using broccoli, cut it up before you cook it.

Preheat oven to 375F. Line a baking sheet with parchment or foil and lay out the prosciutto in a thin layer. You may need to do a few batches depending on the size of your pan. Bake in the oven until it is nice a crispy, 8-10 minutes. Remove from pan and allow to cool. Crumble into bite-sized pieces.

In a large bowl toss together the cooked pasta, broccolini, almonds, crispy prosciutto, roasted tomatoes, lemon juice and black pepper with enough Caesar dressing to coat. You can use as much or as little dressing as your heart desires. Taste and re-season to your liking. Finish the salad with shaved Parmesan. Serve chilled. Yum!