Caesar Salad {Video}

Caesar Salad

Yum

on this cold snowy day here on the East Coast, I’m sure your not thinking about salad. Salad? No! But I bet your sipping on some warm soup and what better partner than salad. Soup and Salad, Caesar to be exact make the perfect lunch. And don’t forget this steakhouse classic paired with your favorite steak for dinner, any night of the week.

on this weeks episode of Cook This! I show you how easy it is to make your own salad dressing. Video below or if having trouble viewing on your mobile device, view here (Video Link).

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Caesar Salad

Homemade Caesar Salad with Garlic Croutons

recipe by shereen pavlides

© 2014 Tweet and Eats. All Rights Reserved.

for the croutons:

1 french baguette (10 – 12 ounces) – 1/2-inch dice

1/2 cup unsalted butter – melted

1/3 cup olive oil

1 teaspoon garlic powder

12 thyme sprigs – leaves removed (about 2 tablespoons)

kosher salt / fresh finely ground black pepper

 

for the dressing:

1/2 cup mayonnaise

1/4 cup extra virgin olive oil

2 freshly squeezed lemons (1/4 cup)

5 anchovies packed in oil – drained

1/4 cup freshly grated parmigiano-reggiano cheese + extra

kosher salt / fresh finely ground black pepper

1 large head romaine lettuce – cored, sliced into 1-inch pieces – washed, dried (12 ounces)

 

for the croutons:

Heat oven to 375 degrees F.

Arrange the bread cubes onto a rimmed baking sheet. Drizzle the melted butter and oil over the bread and toss to evenly coat. Sprinkle with garlic powder, thyme, 3/4 teaspoon salt , 8 turns on the pepper mill and toss to coat. Spread out the bread cubes over the baking sheet to evenly bake. Bake until toasted and golden, about 25 minutes. Tossing halfway through the bake time. Remove to cool. {Note: Can make up to 1 day ahead. Store croutons in a large zipper bag and keep at room temperature for up to 5 days}.

for the dressing:

Add the mayonnaise, oil, lemon juice, anchovies and 1/4 cup parmigiano cheese into a mini blender. Season with 1 teaspoon salt and 4 turns on the pepper mill. Purée until smooth. {Dressing yields: 1 cup}

Toss the romaine, using clean dry hands with 2/3 cups dressing in a large mixing bowl until evenly coated. Divide among 4 – 5 salad bowls. Garnish with shaved parmigiano – reggiano and top with some croutons.

{Note: You will have croutons and dressing left over. Store dressing in an airtight container in the refrigerator for up to 3 days}.

salad serves: 4 – 5

prep: 20 minutes       bake: 25 minutes


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