Caesar Salad with Herb-Seasoned Croutons
Salads • Italian
Description
Caesar Salad with Herb-Seasoned Croutons
Ingredients
- Grated Pecorino Pepato Cheese 5 oz
- Anchovies 8 pieces
- Meyer Lemon Juice 3 tablespoons
- Garlic 3½ heads
- Olive Oil 12 tablespoons
- Dijon Mustard 2 tablespoons
- Rosemary 1 teaspoon
- Ground Cumin 2 teaspoons
- White bread 3 pieces
- Romaine lettuce 1 bunch
- Ground Black Pepper to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Prepare the dressing. In a blender, combine half of the Parmesan, anchovies, lemon juice, 3 heads of garlic, and mustard. While blending, slowly pour in 9 tablespoons of olive oil, and add salt and pepper to taste.
Step 2
Preheat the oven to 320°F (320 degrees Fahrenheit). Trim the crusts off the bread and cut it into small cubes.
Step 3
Heat 3 tablespoons of olive oil over medium heat in a small saucepan. Add chopped garlic, cumin, rosemary, and sauté for 1 minute. Remove the saucepan from heat and add the bread, mixing well. Spread the bread on a baking sheet, season with salt and pepper. Bake in the oven, stirring occasionally, for 15 minutes until the croutons are golden.
Step 4
Tear the lettuce leaves into a bowl, add the dressing, remaining Parmesan, and croutons, and mix well.
Step 5
Serve, sprinkled with ground black pepper.
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