Caesar Salad With Herbed Croutons

By á-170456

Ingredients

• DRESSING:
• 1/2 cup freshly-grated Parmesan cheese (abt 1 1/2 oz)
• 8 anchovy fillets
• 3 tablespoons fresh lemon juice
• 3 garlic cloves
• 2 tablespoons Dijon mustard
• 3/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• CROUTONS AND SALAD:
• 3 tablespoons olive oil
• 4 garlic cloves minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 3 slices country bread, 3/4"-thk crusts cut off, bread cut 3/4" cubes - (4 cups total)
• Salt to taste
• Freshly-ground black pepper to taste
• 12 cups coarsely-torn hearts of romaine (abt 9 oz)
• 1/2 cup freshly-grated Parmesan cheese
• Cracked black pepper to taste

Details

Servings 6

Preparation

Step 1

Make 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 degrees. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté 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.

This recipe yields 6 to 8 servings.