Ingredients
Units
Scale
Caesar Salad:
- 1 head of Romaine lettuce, rough chop
- 1 red onion, sliced thin
- Seedless cucumber, sliced thin
- Grated Parmesan cheese or Romano cheese
- Croutons (see recipe below)
For Fresh Croutons:
- 6 cups of cubed artisan bread (ie: Italian, French, etc.)
- 4 - 5 tbs. olive oil
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 1 tsp. dried oregano
- 1/4 cup fresh grated Parmesan or Romano cheese
- Parchment paper
Caper Caesar Salad Dressing:
- 1/2 cup of mayonnaise
- 1/4 cup of olive oil
- 3 tbs. apple cider vinegar
- 2 tbs. capers
- 1/2 tsp. salt
- 1/2 tps. coarse ground black pepper
- 1/4 cup fresh grated Parmesan or Romano cheese
Instructions
For Fresh Croutons:
- Preheat oven to 375 degrees F.
- Place the cubed bread in a large bowl.
- Add the olive oil, seasonings, and grated cheese and toss.
- Place on a baking sheet lined with parchment paper.
- Bake for 20 - 25 minutes until the croutons are golden and crisp.
- Allow the croutons to cool before placing them in the salad.
- Refrigerate any leftover croutons in an airtight container.
Caper Caesar Salad Dressing:
- Place all of the ingredients for the dressing in the bullet attachment of the food processor and process.
- Refrigerate until ready to use.
Build the Salad:
- Place the rough chopped Romaine in a bowl and toss with the desired amount of sliced onion, grated cheese, croutons, and cucumber.
- Drizzle with the salad dressing and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
