Caesar Salad with Homemade Tapenade Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 to 4 servings
- 1/3 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon chopped fresh thyme leaves
Preparation 1. Preheat the oven to 350°F. 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons. 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place. 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired. 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately. From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing.
Preparation 1. Preheat the oven to 350°F. 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons. 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place. 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired. 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately. From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing.
