Caesar Salad with Herbed Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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On a visit to Miami Beach, a friend suggested we try the Gaucho Room at Loews Miami Beach Hotel, writes Anthony M. Stephens of Concord, California. I have had many versions of Caesar salad, but none compare to the one I ate there; the house-made herbed croutons and dressing were so fresh. Would chef Frank Randazzo share his recipe? Ingredients:
1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces) |
8 anchovy fillets |
3 tablespoons fresh lemon juice |
3 garlic cloves |
2 tablespoons dijon mustard |
3/4 cup olive oil |
3 tablespoons olive oil |
4 garlic cloves, minced |
2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total) |
12 cups coarsely torn hearts of romaine (about 9 ounces) |
1/2 cup freshly grated parmesan cheese |
cracked black pepper |
Directions:
1. Make dressing: Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
2. Make croutons and salad: Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut
until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
3. Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.
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