As I’ve mentioned, I’m relatively new to the world of following food blogs; however, it’s amazing the impact they’ve already had on our menus. The ease of tagging recipes, having a myriad of recipes available to file away in the first place, and the ability to pinpoint several possiblities based on solely one criteria if desired means that they have at least temporarily hijacked our meals. Sometimes it leads to some tasty creations, and I really enjoyed this play on a caesar salad and how easy the dressing was to make!
Caesar Salad with Yummy, Crunch Garlic Croutons
Recipe from Pioneer Woman
- 4 cloves garlic
- 1/4 cup pure olive oil
- 2 cups bread cubes, cut from a baguette or other crusty bread
- Pinch of salt
- 3 romaine hearts, leave as whole leaves or chopped as I did
- 2 Tbsp. lemon juice, freshly squeezed
- 2 1/2 Tbsp. mayonnaise
- 1/4 tsp. Worcestershire
- 5 Tbsp. pure olive oil
- 1/4 tsp. kosher salt
- Freshly ground black pepper
- 1/4 cup Parmesan cheese, grated or shaved (plus extra for garnish)
Using a food processor or blender, put the garlic through the feeder tube while it’s running until minced. Scrape down the bowl, put the lid back on and add the olive oil the same way as the garlic. Pulse for about 30 seconds then strain garlic from the oil through a fine-mesh strainer.
In a medium bowl combine the bread cubes with the garlic oil and salt. Toss until coated. Once a skillet is heated over medium heat, add the bread and toast the cubes, stirring and turning the cubes often. It will take about 5-7 minutes until they’re golden brown. Remove from the heat and remove the croutons to cool.
In a small bowl, whisk together lemon juice, mayonnaise, half the reserved garlic, and Worcestershire sauce. Put the lettuce in a bowl, and drizzle it with olive oil and salt and pepper. Toss to combine, then drizzle the lemon dressing over the lettuce and toss again. Finally, add the parmesan and croutons and toss for a last time.