CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Caesar Salad with Homemade Tapenade Croutons image

Provided by Wolfgang Puck

Yield Makes 2 to 4 servings

Number Of Ingredients 12

Croutons:
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
One 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups)
1 recipe Black and Green Olive Tapenade
Salad:
2 heads of baby romaine lettuce, or 1 large head of romaine
1 recipe Caesar Vinaigrette
Freshly grated Parmesan cheese, optional

Steps:

1. Preheat the oven to 350°F.
2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.