CAESAR SALAD WITH HERBED CROUTONS

CAESAR SALAD WITH HERBED CROUTONS image

Yield 6-8

Number Of Ingredients 16

For Dressing:
1/2 C freshly grated Parmesan cheese (about 1-1/2 oz)
8 anchovy fillets
3 T fresh lemon juice
3 garlic cloves
2 T Dijon mustard
3/4 C olive oil
For croutons and salad:
3 T olive oil
4 garlic cloves, minced
2 t chopped fresh thyme
1 t chopped fresh rosemary
3/4 inch thick country bread slices, crusts cut off, bread cut into 3/4 inch cubes (about 4 C total)
12 C coarsely torn hearts of romaine (about 9 oz)
1/2 C freshly grated Parmesan cheese
Cracked black pepper

Steps:

Make dressing: Combine 1/2 C 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 325. Heat 3 T oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saute 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 C dressing and 1/4 C grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately