Thursday, March 6, 2014
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SANDRAS CAESAR SALAD with FRESH CROUTONS
Servings: (6)
Prep: 20 mins.
Cook Croutons: 15 mins.
INGREDIENTS
***Dressing
3 cloves garlic, minced
1/2 cup mayonnaise
5 anchovy fillets, minced
--(or 2 teaspoons anchovy paste)
2 tablespoons parmesan cheese, shredded
1 teaspoon worcestershire
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
kosher salt and ground pepper to taste
***Croutons
1/4 cup olive oil
3 cloves garlic, peeled and cut into quarters
4 cups day-old bread, cubed
2 tablespoons fresh parsley, very finely chopped
***Salad
1 head of romaine lettuce, torn into bite-size pieces
4 tablespoons parmesan cheese, shaved
METHOD
Whisk in a small bowl the minced garlic, mayonnaise, anchovies, the grated parmesan cheese, worcestershire sauce, dijon, and lemon juice. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with kosher salt and ground pepper (easy on the salt because the parmesan cheese and anchovies are already fairly salty). Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Add the quartered garlic cloves to the hot oil. Cook while occasionally tossing until lightly brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook while turning frequently, until lightly browned. Remove from heat and toss in parsley, mix to combine. Remove bread cubes from oil, and lightly season with salt and pepper.
Place torn lettuce in a large bowl. Toss with caesar dressing, shaved parmesan cheese, and seasoned bread croutons.
~~~~~~~~~~~~~~
Tip: I often add freshly cooked bacon bits, and/or “blackened” halibut, salmon or chicken to serve as an entree, along with crispy slices of garlic bread (see “blackened” recipe for halibut here: Outdoor Blackened Halibut)
SANDRAS CAESAR SALAD with FRESH CROUTONS
 |
| A salad option that has so very many possibilities, please read on... |
Prep: 20 mins.
Cook Croutons: 15 mins.
INGREDIENTS
***Dressing
3 cloves garlic, minced
1/2 cup mayonnaise
5 anchovy fillets, minced
--(or 2 teaspoons anchovy paste)
2 tablespoons parmesan cheese, shredded
1 teaspoon worcestershire
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
kosher salt and ground pepper to taste
***Croutons
1/4 cup olive oil
3 cloves garlic, peeled and cut into quarters
4 cups day-old bread, cubed
2 tablespoons fresh parsley, very finely chopped
***Salad
1 head of romaine lettuce, torn into bite-size pieces
4 tablespoons parmesan cheese, shaved
METHOD
Whisk in a small bowl the minced garlic, mayonnaise, anchovies, the grated parmesan cheese, worcestershire sauce, dijon, and lemon juice. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with kosher salt and ground pepper (easy on the salt because the parmesan cheese and anchovies are already fairly salty). Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Add the quartered garlic cloves to the hot oil. Cook while occasionally tossing until lightly brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook while turning frequently, until lightly browned. Remove from heat and toss in parsley, mix to combine. Remove bread cubes from oil, and lightly season with salt and pepper.
Place torn lettuce in a large bowl. Toss with caesar dressing, shaved parmesan cheese, and seasoned bread croutons.
~~~~~~~~~~~~~~
Tip: I often add freshly cooked bacon bits, and/or “blackened” halibut, salmon or chicken to serve as an entree, along with crispy slices of garlic bread (see “blackened” recipe for halibut here: Outdoor Blackened Halibut)
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