Caesar Salad With Homemade Croutons
|Homemade croutons||1 Cup (16 tbs)|
|Sourdough bread slices||6|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Yellow mustard/Dijon mustard||1 Tablespoon|
|Lemons juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), smashed|
|Romaine heads||2 , washed and torn into bite-size pieces|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
For the homemade croutons.
Preheat the oven to 350°F.
Cut sourdough bread into bite-size pieces.
Put them in a bowl and toss with the olive oil, then add the garlic powder and mix.
Bake until golden and crunchy, about 10 to 15 minutes.
Let cool to room temperature.
For the dressing and salad.
In a blender, blend the olive oil and mustard.
When the mustard has been incorporated into the oil, add the anchovies, lemon juice, and Worcestershire sauce.
Blend, then pour into a glass jar or bowl.
Add the garlic and let sit for at least an hour.
Pour over the greens and mix well.
Add the cheese and mix again.
Sprinkle with the croutons.
Any extra dressing will last one week in the refrigerator.