Red Leaf Caesar Salad with Grilled Parmesan Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan. Ingredients:
3 anchovy fillets |
2 tablespoons fresh lemon juice |
1 large garlic clove, pressed |
1 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
1/2 cup olive oil |
fresh lemon juice to taste |
salt and pepper |
Directions:
1. For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
2. 6 3/4-inch-thick slices country bread
3. Grill bread 1 minute, turn over, then sprinkle with:
4. 3 tablespoons freshly grated Parmesan cheese
5. Cover and grill until cheese melts, about 1 minute longer.
6. In large bowl, toss:
7. 12 ounces red leaf lettuce
8. Dressing
9. Salt and pepper
10. Divide salad and croutons among plates. Before serving, top salad with:
11. 1 1/2 ounces shaved Parmesan cheese
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