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Caesar Salad with Homemade Croutons & Fresh Local Parmesan

Course: Appetizer
Keyword: Caesar Salad with Homemade Croutons & Fresh Local Parmesan
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  • Croutons:
  • 8 slices Texas Toast or thick white bread
  • 2 tablespoons olive oil
  • Sea salt and Pepper to Taste
  • Dressing:
  • 2 small garlic cloves minced
  • 1 teaspoon anchovy paste
  • 1 tablespoons lemon for 2 freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • 1/2 cup freshley grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 2 leaves heads romaine lettuce outer removed, inner leaves torn into bite size pieces
  • Shaved Parmesan cheese for garnish


  • Stack bread and cut into bit-sized squares.
  • Place in a bowl and top with olive oil, salt and pepper, tossing bread to coat evenly.
  • Place in a single layer on a baking sheet and bake at 400° about 15 minutes or until golden brown.
  • Set aside.
  • Whisk all Dressing ingredients together until well blended.
  • Place lettuce in a 2-gallon zip-close bag; add dressing being careful not to over-dress.
  • Shake until lettuce is evenly coated.
  • Pour into bowl and garnish with croutons and shaved Parmesan.
  • Serves 4 to 6.
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This Caesar Salad with Homemade Croûtons & Fresh Local Parmesan recipe can be found in our Farm to Table Fabulous Cookbook.  Order your copy today!
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