I’m kind of a salad fanatic. I LOVE salad. My husband is more of an obligatory salad eater. He always says things to me like, “Good job making a salad honey” like I was trying to be proactive about our health. Really, I just think salads are refreshing and yummy. Especially when making homemade salad dressing and croutons, I think it takes it over the top. This salad I was bringing to a potluck dinner and was running late so I didn’t have time to take the final shot of the put together product. So I grabbed my camera and took it to the house and was like, “Wait, I have to take a picture before we eat!” I think the hostess thought I was nuts because the next time we had a group dinner and I brought something she said, “What, your not going to take a picture first?” Sorry people, I know I’m weird. I’m sure it seemed very self important for me to stop everything to take this picture. I hope it was worth it and from now on let it be known that if your having dinner with me – I will be taking pictures. Done.
Ceasar Salad with Homemade Croutons
2-3 heads romaine lettuce, washed and chopped
juice of one lemon
¾ teaspoon dijon mustard
¾ teaspoon worcestershire sauce
1 garlic clove
½ teaspoon black pepper
¼ cup mayonnaise
½ cup vegetable oil
¼ cup fresh grated parmesan
2 anchovy filets
For Homemade Croutons:
1 loaf ciabatta bread cubed
salt & pepper
Preheat oven to 350 degrees
To make the croutons, place the cubed bread into a large mixing bowl and drizzle with olive oil. Using clean hands toss the bread until its evenly covered with the oil (but not soaked). Season with salt & pepper and toss one more time. Bake for 10-15 minutes or until golden brown. Turn bread with spatula once during baking to get all sides evenly browned. Set aside.
For dressing, put garlic clove into a food processor and pulse for a few seconds until minced. Add the rest of the ingredients and pulse until combined.
Place washed lettuce into a large salad bowl. Add croutons and dressing. Toss and serve!