Sun-Dried Tomato Caesar With Parmesan Croutons

sun-dried-tomato-caesar-croutons
Photo by Ashley and Boone Rodriguez
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  • Serves 2

For the dressing: In a food processor, combine the sun-dried tomatoes, Parmesan, lemon juice, garlic, pinch of salt, and water. Process for 1 minute. Stream in the olive oil and blend for 10 seconds. It won’t be homogenous, but it will be delicious. Taste and add more salt and pepper, if desired. Makes 1 cup, which will keep in the refrigerator for up to 1 week. Whisk vigorously before using if it separates.

For the croutons: Preheat the oven to 400°F and position a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the oil, Parmesan, and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is well coated with the sticky Parmesan paste. Turn the bread onto the prepared baking sheet. Bake for 10 minutes, stir, and rotate the pan. Bake for another 10 to 12 minutes, or until golden brown and crisp.

To assemble the salad: Toss the lettuce with the dressing or drizzle over the top. Finish with shaved Parmesan, sun-dried tomatoes, and croutons.

Ingredients

  1. Check Dressing:
  2. Check 1/4 cup roughly chopped sun-dried tomatoes
  3. Check 1/2 cup freshly grated Parmesan
  4. Check 2 tablespoons freshly squeezed lemon juice
  5. Check 1 garlic clove
  6. Check Kosher salt
  7. Check 2 tablespoons water
  8. Check 1/2 cup extra-virgin olive oil
  9. Check freshly ground black pepper
  10. Check Croutons:
  11. Check 3 tablespoons olive oil
  12. Check 1/2 cup freshly grated Parmesan
  13. Check 1/2 teaspoon kosher salt
  14. Check 2 cups 1/2-inch cubes rustic bread
  15. Check Salad:
  16. Check 1/2 head romaine, chopped
  17. Check Parmesan shavings
  18. Check 1/4 cup sun-dried tomatoes

Directions

  1. For the dressing: In a food processor, combine the sun-dried tomatoes, Parmesan, lemon juice, garlic, pinch of salt, and water. Process for 1 minute. Stream in the olive oil and blend for 10 seconds. It won’t be homogenous, but it will be delicious. Taste and add more salt and pepper, if desired. Makes 1 cup, which will keep in the refrigerator for up to 1 week. Whisk vigorously before using if it separates.
  2. For the croutons: Preheat the oven to 400°F and position a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the oil, Parmesan, and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is well coated with the sticky Parmesan paste. Turn the bread onto the prepared baking sheet. Bake for 10 minutes, stir, and rotate the pan. Bake for another 10 to 12 minutes, or until golden brown and crisp.
  3. To assemble the salad: Toss the lettuce with the dressing or drizzle over the top. Finish with shaved Parmesan, sun-dried tomatoes, and croutons.

 

Reprinted with permission from Date Night In © 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group