Daybreak recipe: Homemade Caesar Salad with Croutons

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by AMY KUSHNIR

WFAA contributor

Posted on March 2, 2013 at 8:57 AM

Updated Saturday, Mar 2 at 8:58 AM

Amy Kushnir of My Texas Today prepared Homemade Caesar Salad with Croutons on News 8 Daybreak Saturday, March 2.


INGREDIENTS

  • 2 large heads of Romaine lettuce, washed and thoroughly dried
  • 1/4 tsp. anchovy paste
  • 3 garlic cloves, crushed
  • 1/2 tsp. black pepper, freshly cracked
  • 1/2 tsp. Dijon mustard
  • 1 egg, yolk only
  • 4 Tbs. extra virgin olive oil
  • 1 cup Parmesan cheese
  • 1 loaf French baguette bread
  • 1/2 stick butter, melted
  • garlic salt

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Cut bread into 8 slices (about 1” thick) and lay on a parchment-lined baking sheet.
  3. Brush each bread slice with melted butter and top with garlic salt.
  4. Place in heated oven for 15 minutes or until edges are golden brown. (Watch carefully as they can go from brown to burnt quickly)
  5. Meanwhile, wash and dry lettuce. Then sit aside.
  6. In a large wooden bowl, mix anchovy paste and crushed garlic cloves (Use a wooden spoon to mash garlic well into paste). Add fresh pepper and Dijon mustard. Mix again.
  7. Finally, add egg yolk and olive oil. Give another good stir.
  8. Tear all lettuce into in bite-size pieces and add into wooden bowl.
  9. Toss all lettuce well with Caesar dressing.
  10. Cut toasted bread slices into bite-size pieces.
  11. Sprinkle croutons and Parmesan cheese on top of salad.
  12. Give one more good toss with salad tongs.

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