This is my slightly adapted version of Brannon’s Caesar Salad from Shauna Niequist’s book Bread and Wine. This is now one of my favorite salads. As described in the book, it’s not a traditional caesar in that it doesn’t have anchovies and/ or egg yolk. It’s more of a marriage of a caesar and a vinaigrette. I happen to love caesar and vinaigrette, and the combination of the two is genius! Plus it keeps much longer than a traditional caesar and is safe for pregnant women to consume.
To make this #dinnerdoneby9am I make the croutons, dressing and assemble the salad ingredients in the morning. I store the croutons in an air tight container and refrigerate the dressing and salad all day, then toss everything at serving time.
Salad
-2 hearts of romaine, washed and dried and torn into bite-size pieces
-1/4 c shaved Parmesan cheese
-croutons and dressing from below
Dressing
-1 garlic clove
-1/4 c white vinegar
-1/4 c olive oil
-1 tsp Dijon mustard
-A few dashes of Tabasco, to taste
-Juice of half a lemon
-1 tsp sugar
-1/2 tsp salt
-1/4 tsp pepper
Chop garlic clove in a food processor, then add remaining ingredients and blend together. Or chop a garlic clove, drop it into the bottom of an old pickle jar or jelly jar, add everything else, and shake like crazy.
Croutons
-4 c bread cubes (I use whole wheat)
-Italian seasoning
-Salt and Pepper to taste
Preheat the oven to 400 degrees, and then toss the bread cubes with salt, pepper and Italian seasoning. Bake until crispy and golden, about 8 to 10 minutes.
Toss the romaine lettuce with croutons, shaved Parm and dressing.
