Recipe
Caesar Salad with Parmesan Bread Croutons
Serves: 4
Ingredients:
Dressing:
3 garlic cloves
4 anchovy fillets, chopped
¼ cup fresh lemon juice (or more to taste)
1 tablespoon Dijon mustard
½ cup Greek olive oil (or more or taste)
Salt and freshly ground black pepper to taste
Parmesan Bread Croutons:
1 loaf of Parmesan bread – cut into crouton size cubes
Sea salt and freshly ground black pepper
Extra virgin olive oil
Salad:
3 romaine lettuce hearts, torn into bite size pieces
½ cup drained oil-packed sun-dried tomatoes, cut into thin strips
½ cup pine nuts, toasted
Shaved Parmesan cheese to taste
3 garlic cloves
4 anchovy fillets, chopped
¼ cup fresh lemon juice (or more to taste)
1 tablespoon Dijon mustard
½ cup Greek olive oil (or more or taste)
Salt and freshly ground black pepper to taste
Parmesan Bread Croutons:
1 loaf of Parmesan bread – cut into crouton size cubes
Sea salt and freshly ground black pepper
Extra virgin olive oil
Salad:
3 romaine lettuce hearts, torn into bite size pieces
½ cup drained oil-packed sun-dried tomatoes, cut into thin strips
½ cup pine nuts, toasted
Shaved Parmesan cheese to taste
Directions:
To make the dressing:
Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper. Taste and add more lemon juice and olive oil to taste, if necessary.
To make the croutons:
Preheat oven to 350 degrees
In a large bowl, toss the croutons with just enough olive oil to lightly coat and season them with salt and pepper. Spread the croutons out on a parchment lined baking sheet in a even layer – do not pile them on top of each other. Bake the croutons until they are crisp and golden brown. Cool the croutons and store them in a tightly sealed container – do not store them in a plastic bag as they will not stay crisp.
To make the salad:
In a large bowl, toss the lettuce with the dressing to taste and then add in the croutons and toss again. On four large salad plates, evenly distribute the salad. Top with the sun-dried tomatoes, pine nuts and Parmesan. Serve immediately.
Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper. Taste and add more lemon juice and olive oil to taste, if necessary.
To make the croutons:
Preheat oven to 350 degrees
In a large bowl, toss the croutons with just enough olive oil to lightly coat and season them with salt and pepper. Spread the croutons out on a parchment lined baking sheet in a even layer – do not pile them on top of each other. Bake the croutons until they are crisp and golden brown. Cool the croutons and store them in a tightly sealed container – do not store them in a plastic bag as they will not stay crisp.
To make the salad:
In a large bowl, toss the lettuce with the dressing to taste and then add in the croutons and toss again. On four large salad plates, evenly distribute the salad. Top with the sun-dried tomatoes, pine nuts and Parmesan. Serve immediately.
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