Best Romaine Lettuce With Garlic Croutons Recipes

THE BEST CAESAR SALAD RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
• Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
• While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
• To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

PARMESAN ROMAINE SALAD

Steps:

• In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
• Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
• Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
• When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
• Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

ROMAINE LETTUCE WITH GARLIC CROUTONS

Steps:

• Trim lettuce and pull leaves apart. Rinse well and pat dry.
• Trim crusts off the bread. Cut bread into 1/2-inch or smaller cubes. There should be about 1 cup.
• Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic. Cook, shaking the skillet and stirring, until cubes are golden brown. Drain in a sieve. It is not necessary to discard garlic cloves.
• Cut or tear lettuce into bite-size pieces. There should be about 8 cups, loosely packed. Put in a salad bowl and sprinkle croutons on top.
• Put mustard in a small bowl with salt and pepper. Add vinegar and beat with a wire whisk. Add the remaining oil, beating briskly. Pour dressing over salad and toss.