Caesar Salad with Homemade Tapenade Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Editor's note: This recipe is from chef Wolfgang Puck. If you don't have a Caesar salad on your menu in California, the customers will rebel. For a zesty Provençal touch, the Caesar at Spago is served with croutons slathered with our homemade tapenade. When you can find baby romaine, use it. If you can't, trim the outer leaves of the larger variety and, if necessary, break them into bite-size strips. Ingredients:
1/3 cup olive oil |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons minced garlic |
1 teaspoon chopped fresh oregano leaves |
1 teaspoon chopped fresh thyme leaves |
one 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups) |
1 recipe black and green olive tapenade |
2 heads of baby romaine lettuce, or 1 large head of romaine |
1 recipe caesar vinaigrette |
freshly grated parmesan cheese, optional |
Directions:
1. 1. Preheat the oven to 350°F.
2. 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
3. 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
4. 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
5. 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.
6. From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing
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