Spring Caesar with Crispy Eggplant Croutons

• Eggplant Croutons
• 2 cups eggplant, peeled, 1/2-inch dice
• 1/2 cup all-purpose flour
• 2 each eggs, beaten
• 1/2 cup seasoned dry bread crumbs
• Salad
• 2 cups KRAFT Creamy Caesar Dressing
• 1 gal. baby arugula, lightly packed
• 2 qt. fennel, shaved
• 80 each fresh asparagus spears, grilled
• 2 cups cherry tomatoes, halved, oven roasted
• 2 cups Roasted Preserved Lemons
• 1 cup eggs, hard cooked, chopped
• 1/3 cup capers
• 32 each canned sardines, chopped

1. Eggplant Croutons: Coat eggplant in flour, then in eggs, then bread crumbs.
2. Deep fry, in batches, in 375 degrees F oil 2 min.
3. or until crisp and golden brown; drain on paper towels.
4. For each serving: Drizzle 2 Tbsp.
5. dressing onto plate.
6. Toss 1 cup arugula with 1/2 cup fennel, 5 asparagus spears and 2 Tbsp.
7. tomatoes; arrange on plate.
8. Top with 2 Tbsp.
9. each Roasted Preserved Lemons and Eggplant Croutons, 1 Tbsp.
10. eggs, 1 tsp.
11. capers and 2 sardines.

croutons, eggplant, allpurpose, eggs, bread crumbs, salad, caesar dressing, baby arugula, fennel, cherry tomatoes, lemons, eggs, capers, sardines

Taken from www.kraftrecipes.com/recipes/spring-caesar-crispy-eggplant-croutons-145531.aspx (may not work)