Classic Caesar Salad with Eggless Caesar Dressing

• porciones: 4 servings

Ingredientes

3 romaine lettuce hearts, washed and dried (currently obsessed with this COLLAPSIBLE salad spinner)

1 batch Eggless Caesar Dressing, recipe below

1/2 batch Herb and Parmesan Croutons, recipe below (or feel free to do a cheesy crumb instead!)

1 cup grated Parmesan or Pecorino Romano cheese

freshly ground black pepper (preferably from a pepper mill)

2 oz. fresh lemon juice

1 tbsp capers, drained

1/2 tbsp Dijon mustard

1/2 tsp Worcestershire sauce (use vegan if you want a completely plant based dressing)

3 peeled garlic cloves

2/3 cup grapeseed oil (or your preferred neutral flavored oil)

2 tbsp olive oil

3/4 tsp Kosher Salt

1/2 tsp freshly ground black pepper

6 cups day old baguette, cubed

1/2 cup olive oil

1/4 cup grated Parmesan or Pecorino cheese (I prefer the kind that looks like sand, because it sticks to the croutons better.)

3/4 tsp each, Basil, Oregano (or use 1 1-2 tsp Italian Seasoning)

1/2 tsp granulated garlic

1/2 tsp season salt (I make my own, but any store-bought will do- just adjust quantity to taste)

1/4 tsp black pepper

Kosher Salt

Instrucciones

Slice the romaine hearts into one inch pieces and place in a large bowl. Add 2 cups of the croutons to the romaine. Add 1/2 cup of salad dressing to bowl and toss the salad using tongs. Add additional dressing as desired. Please don't skimp. You need to coat each piece of lettuce thoroughly to ensure that cheese clings appropriately. Add 1/2 cup of grated Parmesan and a few cranks of black pepper to bowl and toss. Plate salads and pass around additional dressing and cheese.

Eggless Caesar Dressing Directions

Combine the lemon juice, capers, Worcestershire, mustard and garlic in your blender or food processor and pulse until the garlic and capers are finely chopped. With the motor running, drizzle in the grapeseed oil, then the olive oil, and season to taste.

Crouton Directions

Preheat oven to 375 °(F) and cover a half sheet pan (18 x 13) with parchment paper or foil. Toss the bread cubes with oil, then add in the remaining ingredients except for the Kosher Salt. Toss the bread cubes to evenly distribute the seasoning. Spread the bread cubes onto the prepared pan and cook on middle rack for 7 minutes, keeping a close watch on croutons so they don’t burn. Remove the pan from the oven and toss the croutons, turning any browned pieces over. Place the pan back in the oven for 5-6 minutes. Remove croutons from oven and taste for seasoning, adding Kosher Salt if necessary.