I'm the salad person in our family and I'm always asked to bring one. Caesar with homemade croutons is definitely the most popular. The version I make has a lemony dressing that doesn't hold back on flavor. Good with romaine or kale. I usually catch my brother-in-law wiping the empty bowl with a piece of bread at the end of the meal:) —Laurie
1 cup dressing
fresh lemon juice (1 juicy lemon)
red wine vinegar
egg yolk or tablespoon mayonnaise
cloves garlic, minced
red chili flakes
grated Parmigiano Reggiano (I use a microplane)
Put all ingredients in a blender and process until smooth. Toss with about 6-8 cups of romaine or kale cut chiffonade/ribbon style and finish with a generous grating of more Parm/Regg and fresh croutons (recipe below)
4 cups cubed crusty white bread (use good, artisan bread for best croutons),
3 tablespoons olive oil,
1. Preheat oven to 350º.
2. Tear or cut bread into 1/2 inch chunks and place on a sheet pan. Drizzle olive oil over the bread, sprinkle with salt, toss and bake for 10 minutes or until golden brown.