Caesar Salad with Sourdough Croutons |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes. Ingredients:
4 anchovy fillets, finely chopped |
2 garlic cloves, minced |
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1 tablespoon dijon mustard |
11/2 teaspoons worcestershire sauce |
1/3 cup extra-virgin olive oil |
3/4 cup grated parmesan cheese, divided |
2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups) |
1 1/2 cups sourdough croutons |
chopped fresh italian parsley |
Directions:
1. Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
2. Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.
3. Per serving: 258 calories, 19 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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