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Category: Salad
Prep Time: Cook Time: Total Time:
This version of a Caesar salad features cumin-dusted croutons and a cumin and lime dressing.
CROUTONS
2 cups cubed artisan bread (3/4 inch)
2 medium garlic cloves, minced
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
DRESSING
2 pasteurized egg yolks
2 medium garlic cloves, minced
1/2 teaspoon anchovy paste
1/2 teaspoon whole grain mustard
1/2 teaspoon ground cumin
1/4 cup lime juice
1/2 cup canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
SALAD
1 (12-oz.) pkg. hearts of romaine lettuce (3 heads), leaves separated
1/2 cup shaved Parmesan cheese*
1. Heat oven to 375°F. Toss all crouton ingredients in large bowl until bread is coated. Place on rimmed baking sheet. Bake 8 to 10 minutes or until golden brown and crisp, stirring occasionally.
2. Blend egg yolks, 2 garlic cloves, anchovy paste, mustard and 1/2 teaspoon cumin in blender 20 seconds or until combined. Add lime juice; blend 10 seconds. With motor running, add canola oil in very thin stream until incorporated and dressing has thickened. Stir in salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
3. Toss lettuce with dressing in large bowl. Arrange on platter; sprinkle with croutons and cheese.
TIP *Shave cheese with vegetable peeler.
8 servings
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Farmers Market Caesar Salad
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Category: Salad
Prep Time: Cook Time: Total Time:
This version of a Caesar salad features cumin-dusted croutons and a cumin and lime dressing.
CROUTONS
2 cups cubed artisan bread (3/4 inch)
2 medium garlic cloves, minced
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
DRESSING
2 pasteurized egg yolks
2 medium garlic cloves, minced
1/2 teaspoon anchovy paste
1/2 teaspoon whole grain mustard
1/2 teaspoon ground cumin
1/4 cup lime juice
1/2 cup canola oil
3/4 teaspoon salt
1/4 teaspoon pepper
SALAD
1 (12-oz.) pkg. hearts of romaine lettuce (3 heads), leaves separated
1/2 cup shaved Parmesan cheese*
1. Heat oven to 375°F. Toss all crouton ingredients in large bowl until bread is coated. Place on rimmed baking sheet. Bake 8 to 10 minutes or until golden brown and crisp, stirring occasionally.
2. Blend egg yolks, 2 garlic cloves, anchovy paste, mustard and 1/2 teaspoon cumin in blender 20 seconds or until combined. Add lime juice; blend 10 seconds. With motor running, add canola oil in very thin stream until incorporated and dressing has thickened. Stir in salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
3. Toss lettuce with dressing in large bowl. Arrange on platter; sprinkle with croutons and cheese.
TIP *Shave cheese with vegetable peeler.
8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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