Caesar’s Salad Recipe
Posted on 21st of January, 2012 by Lévana
If there was ever a time Caesar salad went out of fashion and was eclipsed by a new salad on the block, however briefly, I can’t remember it. The queen, albeit with a king’s name. What is the secret of its enduring popularity? In my opinion, a short but unbeatable classic ingredient lineup. Only the best: crisp romaine, croutons made from good-quality bread, freshly grated Parmesan—all totally attainable! Make a double batch of the dressing and enjoy it with many other goodies. And if you can’t have the cheese, the salad will be good to go even sans fromage!
6–8 slices good-quality bread, gluten-free OK, cut in ½ inch cubes
3 romaine hearts, torn into bite-size pieces
½ small purple onion, sliced very thin (food processor)
½ cup freshly grated Parmesan, a little more to taste
1 cup Caesar’s dressing
Preheat the oven to 375°F. Make the croutons: Place the bread cubes in one layer in a baking sheet, and toast until light brown, about 12 to 15 minutes. Reserve.
Place the romaine, onion, and cheese on a platter. Just before serving, add the croutons. Pour the dressing over the salad and toss. Makes 8 servings