Sunday, July 5, 2015

Recipe: Caesar Salad with Homemade Croutons

I love a good caesar salad.  It's not something I eat often but every now and then I really get in the mood for it and today is that day.  I looked around a little online.  I started with a recipe from Pioneer Woman and then just tweaked until it was right for me.  When I make this for my kids, I leave out the parmesan cheese and it is still really, really good.  Also, you could easily add grilled chicken to make it a main dish for lunch or dinner.  Here is what I did-

Mixed the dressing-
juice of 1 lemon, about 2 tablespoons
3 cloves garlic, minced
2 1/2 tablespoons canola mayonnaise
1/4 teaspoon Worcestershire sauce
Combine the above ingredients and let sit in the fridge for about 30 minutes to 1 hour to allow the flavors to meld.

Make the croutons-
1/2 to 1 loaf french/italian bread (depending on how many you want to make)
canola oil
garlic powder
salt and pepper
italian seasoning
Cut the bread into cubes and put on a baking sheet.  Drizzle with a few tablespoons oil, sprinkle with garlic powder, italian seasoning, salt, and pepper.  Toss with your hands to combine.  Bake at 350F for 15-18 minutes, stirring them around half way through.  Cool.

For the salad-
3 romaine heads
5 tablespoons extra virgin olive oil
salt and pepper
parmesan cheese, to taste

Chop the romaine into pits-size pieces.  Drizzle the lettuce with the olive oil, sprinkle with salt and pepper, toss with your hands or tongs.  Then drizzle dressing mix over it and toss again.  Sprinkle with parmesan cheese and top with croutons.  Serve right away.

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