Skip to main content

Vegetarian

Caesar Salad with Homemade Dressing and Croutons
Ingredients
1 1/2 Tbsp. olive oil (Croutons)
3 slices white bread, cut into 12 to 16 squares (Croutons)
1 clove garlic, peeled (Salad and Dressing)
1/4 teaspoon salt (Salad and Dressing)
1/8 teaspoon Black pepper, freshly ground (Salad and Dressing)
4 anchovies (optional) (Salad and Dressing)
1 teaspoon Sauce, worcestershire (Salad and Dressing)
2 tablespoon Fresh lemon juice (Salad and Dressing)
2 Tbsp. olive oil (Salad and Dressing)
1 medium head romaine lettuce, about 12 oz., washed, dried, and cut into 1- to 2-inch pieces (Salad and Dressing)
1/2 cup Cheese, parmesan, grated (Salad and Dressing)
+ Add to Shopping List
Caesar Salad with Homemade Dressing and Croutons

Caesar Salad with Homemade Dressing and Croutons

Caesar Salad with Homemade Dressing and Croutons
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:2 minutes
directions
1. Preheat broiler. Line baking sheet with foil.
2. Put 1 1/2 tablespoons olive oil in a medium bowl. Add squares of bread and toss to coat with oil. Put bread on baking sheet and broil 1 to 2 minutes, or until golden brown. Flip bread over and broil another 1 to 2 minutes until golden on both sides. Croutons can be made several hours ahead of time.
3. Make salad. Place garlic clove in bottom of a large salad bowl and sprinkle with salt. Use the back of a kitchen spoon to crush garlic and salt into a paste. Add pepper. Add anchovies, if using, and mash them into garlic with spoon. Stir in Worcestershire sauce and lemon juice, and mix. Add 2 tablespoons olive oil and mix well. (Dressing can be made, covered, and refrigerated several hours before serving.)
4. Place lettuce on top of dressing in bowl. Scatter cheese over lettuce and top with croutons. Toss, making sure leaves are coated with dressing. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2007
 
 
 
 
 
 
 
 
 
 
 
loading