Any of our From Anna Bread Mixes can be used to make croutons, which are needed for this recipe if you want a traditional Caesar salad. The Classic Herb Bread adds a nice dimension of savory flavors that complete the Caesar salad dressing very well.
Caesar Salad Dressing:
Add all ingredients to the bowl of a food processor. Pulse until well combined and garlic is minced, approximately 4-5 short pulses (roughly 3 seconds each).
Preheat oven to 350 degrees.
Cut 4 slices of Breads From Anna bread into approximately 1 inches cubes (the Classic Herb is especially delicious for croutons).
Dry bread cubes in the oven for approximately 20 minutes.
Remove from oven and drizzle with olive oil, place back in the oven until golden in color, approximately 10 minutes.
½ cup of your favorite grated Parmigiano-Reggiano. I grate my own using the food processor.
Wash and dry 2 large heads of Romaine lettuce, discarding outer leaves if they are wilted and dry.
Arugula is also a very nice addition and according to your taste, one head of Romaine could be replaced with 4 cups of Arugula.
Place clean lettuce in a large bowl.
Drizzle dressing over lettuce and toss, add cheese and toss again, add croutons and toss one more time.
Serve on a chilled plate if possible.
How To Coddle an Egg:
The best description for how to coddle an egg I found on the following website http://whatscookingamerica.net/Eggs/CoddledEgg.htm
Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).
Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.
Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.
Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl.
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