Caesar Salad with Parmesan Crouton's
Cindy
Caesar Salad
ingredients
- 2 heads romaine lettuce
- 3 large garlic cloves, minced
- 1/2 teaspoon capers
- 6 anchovy fillets
- 1 egg yolk
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon Sriracha hot chili sauce
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/4 teaspoon sea salt
- 3/4 teaspoon fresh cracked black pepper
- 1/2 cup olive oil
- 1/2 cup shaved Parmesan cheese
- croutons -see recipe below
- 2 cups baguette, cut into 3/4" cubes
- 4 garlic cloves, minced
- 1/4 cup butter
- 1/2 cup Parmesan cheese
directions
- 1
Trim the romaine, tear the leaves into 2" pieces.Wash, dry, refrgerate
- 2
In a blender: combine garlic, capers and anchovies. Mix for 30 seconds. Add the egg yolk, mustard, chili sauce, lemon juice, water, salt and 1/4 teaspoon of pepper. Blend to combine.
- 3
Remove cap on top and drizzle olive oil
- 4
slowly until smooth. Refrigerate dressing for 30 minutes to develop its full flavor.
- 5
Toss romaine lettuce and dressing.Top with grated Parmesan cheese and croutons and serve.
Croutons
- 1
Preheat oven to 350 degrees
- 2
Saute garlic and butter in saucepan until completely melted.
- 3
In a bowl toss the bread cubes and melted butter. Place on a sheet pan and bake for 15 minutes or until crisp.
- 4
Top with grated Parmesan, cool.
Source: Cindy
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