Dry Town Cafe's Sun-Dried Caesar Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From the cookbook Greens, Glorious Greens. This is definitely not a traditional caesar salad, but it yummy in its own right. Ingredients:
1 large head romaine lettuce |
1/3 cup parmesan cheese, freshly grated |
1/2 cup sun-dried tomato |
2 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil |
salt and pepper |
1/2 sourdough baguette |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh rosemary, minced |
Directions:
1. Cut or tear romaine lettuce. Wash and spin dry.
2. Soak sundried tomatoes in water until hydrated, 20-30 minutes. Drain and discard soaking water.
3. Ina food processor or blender, combne tomatoes and vinegar. While processor is running, add olive oil in a slow stream. Season with salt and pepper.
4. To prepare croutons, cube baguette into 1/2 pieces. You should have about 3 cups. Toss lightly in olive oil, rosemary, salt and pepper. Bake at 275 degrees until pieces are crisp and golden.
5. Place chopped romaine in a salad bowl. Add just enough dressing to coat leaves. Sprinkle with Parmesan cheese. Add the croutons and toss to coat.
|
|