My Famous Caesar Salad & Garlic Croutons
Everyone loves this salad and I
promise you will too. One can never have enough garlic, parmesan, or buttery garlic croutons. Don't say I didn't warn you! Oh, just an FYI in my photos I used Just Croutons but I usually make them! Yeah, I do!
Croutons: (You can make one day before and keep in an airtight container)
1 loaf good quality sourdough bread sliced, (crusts removed, but save 'em) into 1" pieces
excellent quality salted butter (I use Kerrygold)
3 cloves garlic, minced
Melt butter in a saucepan.
Saute , but do not let garlic turn brown.
Add bread cubes and toss just until
covered in butter-garlic mixture.
Bake at 375 on a foil-covered cookie sheet degrees for about 20 minutes or until light brown.
Cool and let crisp.
6 cloves organic garlic, peeled
3/4 cup extra virgin olive
1/4 cup balsamic vinegar
fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
1/2 teaspoon Himilayan Pink Sea salt
2 cups freshly grated Parmigiano-Regiano
In a food processor crush garlic.
Add mustard, and lemon juice.
Add olive oil and vinegar.
Process for about one minute.
Add salt and pepper.
Add one cup of cheese and process for 30 seconds or until cheese combines and dressing slightly "bubbles."
Pour dressing into a small
bowl and cover. Do not refrigerate.
For salad: Use two heads of organic romaine. The romaine at Bristol Farms
has excellent flavor and crispiness, but any will do. Toss the lettuce with some fresh cherry tomatoes, extra anchovies, if you like, the remaining cheese, and the croutons. Remember the crusts you cut off? Dip them in any extra dressing for a savory delight!
This will serve about 6.