Side Pannel
Roquefort Caesar Salad
Ingredients List
- ----------------------------------CROUTONS----------------------------------
- 7 c Bread cubes; * see note
- 2 tb Olive oil
- 2 Cloves garlic; minced
- 1/2 ts Kosher salt
- 1/4 ts Black pepper
- 2 tb Parmesan cheese; finely
- -grated
Directions
DRESSING
5 tb Olive oil; divided
2 Anchovy fillets; minced
3 Cloves garlic; thinly sliced
1/4 c Walnuts; coarsely chopped
1/4 c Fresh lemon juice; (about 1
-lemon)
1 tb Balsamic vinegar
1 ts Dijon mustard
5 tb Buttermilk
1/4 c Green onions; chopped
1 ts Kosher salt
1 ts Black pepper
3 tb Parmesan cheese; grated
SALAD
2 Heads romaine lettuce; **see
-note
1 1/2 c Croutons; (see above)
1/2 c Roquefort cheese; grated
2 tb Parmesan cheese; grated
*6 to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or
whole-wheat bread
**2 large or 3 small heads romaine lettuce, pale-green inner leaves only,
well washed, dried and torn into bite-size pieces
1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread
cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and
cheese. Bake until golden, about 15 to 20 minutes.
2. To prepare the dressing: Place a large skillet over medium-high heat;
when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets,
garlic and walnuts and cook until all are golden and lightly toasted, about
2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3
tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk,
green onions, salt, pepper and Parmesan cheese.
3. To finish the salad: Place the lettuce in a large salad bowl. Pour the
warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and
Parmesan. Toss well and serve immediately.
>From "The Olives Table" by Todd English and Sally Sampson.
5 tb Olive oil; divided
2 Anchovy fillets; minced
3 Cloves garlic; thinly sliced
1/4 c Walnuts; coarsely chopped
1/4 c Fresh lemon juice; (about 1
-lemon)
1 tb Balsamic vinegar
1 ts Dijon mustard
5 tb Buttermilk
1/4 c Green onions; chopped
1 ts Kosher salt
1 ts Black pepper
3 tb Parmesan cheese; grated
SALAD
2 Heads romaine lettuce; **see
-note
1 1/2 c Croutons; (see above)
1/2 c Roquefort cheese; grated
2 tb Parmesan cheese; grated
*6 to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or
whole-wheat bread
**2 large or 3 small heads romaine lettuce, pale-green inner leaves only,
well washed, dried and torn into bite-size pieces
1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread
cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and
cheese. Bake until golden, about 15 to 20 minutes.
2. To prepare the dressing: Place a large skillet over medium-high heat;
when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets,
garlic and walnuts and cook until all are golden and lightly toasted, about
2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3
tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk,
green onions, salt, pepper and Parmesan cheese.
3. To finish the salad: Place the lettuce in a large salad bowl. Pour the
warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and
Parmesan. Toss well and serve immediately.
>From "The Olives Table" by Todd English and Sally Sampson.
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