San Fran-Caesar With Sour Dough Croutons

Recipe Ingredients

		Croutons
2		Garlic cloves - crushed
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
3 cups	711ml	Cubed sourdough bread
1 teaspoon	5ml	Coarsely-ground black pepper
1/2 cup	118ml	Grated Parmesan
2 tablespoons	30ml	Chopped fresh thyme leaves
		= (or 1 1/2 tspns dried thyme)
		Salad and Dressing
1		Garlic clove - finely chopped
1		Lemon - juiced
1 teaspoon	5ml	Hot sauce
		= (Tabasco recommended)
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Dijon mustard
1/3 cup	78ml	Extra-virgin olive oil
2 cups	292g / 10oz	Romaine lettuce hearts - chopped (large)
		= (abt 7 to 8 cups)
1/2 cup	118ml	Shredded Parmesan
		Salt - to taste
		Coarsely-ground black pepper
		Anchovies - (optional garnish)

Recipe Instructions

Preheat oven to 325 degrees.

Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.

In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.

Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D33) - from the TV FOOD NETWORK

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