Hay, Hay Donna Hay #12: Caesar salad with herbed croutons

Katie from Other People’s Food won the 11th round of HHDH, an event created by Barbara, with Le Kit Cat. This month’s theme is Caesar Salad I can’t remember if I ever had a Caesar Salad. The story behind this salad is very interesting. I was very excited to find Cardini Casaer Dressing in our local supermarket. This dressing is manufactured in the UK for a company in Columbus Ohio and imported to Germany by a company in Greven. I bought the low fat version …

Caesar Dressing 001

… and decided to participate the HHDH #12 beside the competition true to the motto: to play the game and not to win using a convenience product ;-)

Caesar salad with herbed croutons

Caesar Salad with Herbed Croutons

I found this version delicious and I’m sure I never had a Caesar Salad until today . I used this recipe as the idea for my creation.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Caesar Salad with Herbed Croutons
Categories: Salad
Yield: 6 to 8 Servings.


1/2 cup   Freshly grated Parmesan cheese (about 1 1/2
      — ounces)
8     Anchovy fillets
3 tablesp.   Fresh lemon juice
3     Garlic cloves
2 tablesp.   Dijon mustard
3/4 cup   Olive oil
3 tablesp.   Olive oil
4     Garlic cloves, minced
2 teasp.   Chopped fresh thyme
1 teasp.   Chopped fresh rosemary
3 3/4     -inch-thick country bread slices, crusts cut off,
      — bread cut into 3/4-inch cubes (about 4 cups
      — total)
12 cups   Coarsely torn hearts of romaine (about 9 ounces)
1/2 cup   Freshly grated Parmesan cheese
      Cracked black pepper


  Bon Appétit, July 2001
  Gaucho Room at Loews Miami Beach Hotel, Miami Beach, FL
  Edited *RK* 05/25/2007 by
  Ulrike Westphal


Make dressing:

Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

Make croutons and salad:

Preheat oven to 163C/325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut? until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.


Curtis Stone’s Caesar Salad (click)

4 thoughts on “Hay, Hay Donna Hay #12: Caesar salad with herbed croutons

  1. kalyn (Gast)

    My Favorite!
    This is my very favorite Caesar Salad dressing. I buy the full fat kind, but it’s so flavorful that I find you don’t need much. I’m not sure if we have low fat here. I’ve seen fat free, but the fat free one is full of sugar.

  2. katie (Gast)

    Thyme for Cooking
    Mon mari makes the Caesar salads in our house – his specialty. He has never used commercial dressing … and his definition of a ‚goog‘ salad is when one break out in a sweat half way through eating it!
    His recipe is from Joy of Cooking


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