Caesar Salad with Herbed Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 3 tablespoons olive oil
- 3/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard
- cracked black pepper
- 1/2 cup freshly grated parmesan cheese
- 3 garlic cloves
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces)
- 8 anchovy fillets
- 3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
- 12 cups coarsely torn hearts of romaine (about 9 ounces)
- Carbohydrate 74 g(25%)
- Cholesterol 12 mg(4%)
- Fat 34 g(52%)
- Fiber 7 g(27%)
- Protein 22 g(44%)
- Saturated Fat 7 g(34%)
- Sodium 1094 mg(46%)
- Calories 680
PreparationMake dressing: Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper. Make croutons and salad: Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut
 until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes. Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.
