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Caesar Salad With Parmesan Croutons

Western.Chefs's picture
Ingredients
  Garlic 2 Clove (10 gm), minced
  Capers 1⁄2 Teaspoon, minced
  Anchovy fillets 6 , mashed
  Egg yolks 2
  Dry mustard 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cracked black pepper 3⁄4 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Unsalted butter 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), peeled and crushed (small ones)
  French bread 2 Cup (32 tbs), cut into 3/4-inch cubes
  Parmesan cheese 1⁄2 Cup (8 tbs), finely grated
  Romaine lettuce heads 2 , torn into 2-inch pieces
  Cracked black pepper 1⁄2 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), shaved
Directions

GETTING READY
1) Rinse the romaine leaves, dry and refrigerate until needed.
2) Dressing: In a small bowl, mix the garlic, capers and anchovies into a paste with a fork.
3) Beat in the egg yolks, mustard, lemon juice, salt and pepper.
4) Gradually whisk in the olive oil; blend thoroughly.
5) Chill the dressing in the refrigerator for atleast 30 minutes.
6) Preheat the oven to 350°F.

MAKING
7) Parmesan Croutons : In a small saucepan, melt the butter with garlic cloves over a medium heat.
8) Then remove from heat and allow to stand for 15 minutes.
9) Strain the butter and discard the garlic cloves.
10) On a baking sheet, toss the bread and garlic butter together.
11) Bake in the preheated oven for 15 minutes, stirring 2 or 3 times, until the croutons are crisp and a deep golden brown.
12) In a large bowl, toss the croutons with finely grated Parmesan cheese.

FINALIZING
13) Salad: In a large bowl, combine the lettuce with black pepper and toss with the dressing.
14) Add the croutons and toss until thoroughly mixed.

SERVING
15) Garnish the Caesar Salad with Parmesan Croutons with shaved Parmesan cheese and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Gourmet
Ingredient: 
Anchovy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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