Caesar Salad With Herb Croutons Recipe

  1. HERB CROUTONS: Preheat oven to 350 degrees.
  2. Cut bread into 1/2-inch slices and then into 1-inch squares with a serrated knife.
  3. Place squares in a bowl.
  4. Add in basil, rosemary, parsley, and garlic to bowl, and toss well.
  5. Spray a baking sheet once with cooking spray.
  6. Place croutons on sheet, and bake till croutons are light brown, about 20 min.
  7. Use right away or possibly cold to store.
  8. (The croutons will keep up to 1 month if stored in an airtight container.)
  9. CAESAR DRESSING: Place garlic in a food processor fitted with a metal blade, and chop finely.
  10. Scrape down sides of work bowl.
  11. Add in remaining ingredients, and process till smooth.
  12. Dressing will keep up to 4 days stored in a glass container in the refrigerator.
  13. If it thickens, add in a little water to thin it.
  14. (Makes 1 c.)
  15. SALAD: Wash romaine, and dry in a salad spinner or possibly by patting with paper towels.
  16. Tear into bite-size pcs.
  17. (Tearing lettuce, rather than cutting with a knife, keeps it from turning brown at the edges.)
  18. Place lettuce, croutons, soy cheese, and dressing in a bowl, and toss.
  19. Serve.
  20. Serves 4.

head romaine lettuce, croutons, soy cheese, caesar dressing, baguette, fresh basil, basil, fresh rosemary, parsley, garlic, garlic, water, lemon juice, white miso paste, mustard, soy cheese, garlic, onion, black pepper, worcestershire sauce

Taken from cookeatshare.com/recipes/caesar-salad-with-herb-croutons-97115 (may not work)

Another recipe

Switch theme