CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS
This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
- Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
- For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
- For the salad: Preheat the oven to 375 degrees F.
- Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
- Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.
CRISPY CROUTON SALAD
Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
TOMATO AND GARLIC CROUTON SALAD
Steps:
- Preheat the oven to 400 degrees F.
- In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
- Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
- In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
- In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
SPICY CROUTONS
Came up with these when serving my Recipe #28211 this weekend. Yum! Would be great over salad as well.
Provided by Lisa Pizza
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rough cut bread into 1/2-inch cubes.
- Place in large bowl.
- Whisk garlic, oil, Tabasco, salt and pepper in small bowl.
- Let stand 10-15 minutes.
- Heat oven to 450°F.
- Pour oil mixture over bread and toss to thoroughly coat.
- Spread evenly on cookie sheet.
- Bake for 7-10 minutes.
- Toss to turn cubes.
- Bake an additional 7-10 minutes, or until golden brown and crispy.
- These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211).
- Enjoy!
Nutrition Facts : Calories 294.3, Fat 19.6, SaturatedFat 2.8, Sodium 348.6, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 3.9
CROUTON SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
- In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.
- *Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.
DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!
Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1
GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY
Here's what you need: Simple Truth™Artisan Baguette, Simple Truth™ Organic Lemon, Simple Truth™ Organic Ground Garlic Powder, kosher salt, Simple Truth™ Organic Filtered Extra Virgin Olive Oil, kosher salt, Simple Truth™ Organic Green Beans, Simple Truth™ Plant-Based Caesar Dressing, Simple Truth™ Organic Raw Pumpkin Seeds, freshly ground black pepper, Simple Truth™ Organic Aged Parmesan Cheese
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Tear the baguette into ½-inch pieces. You should have about 2 cups.
- Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
- Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown.
- While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
- Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
- Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
- Enjoy!
ZESTY PARMESAN CROUTONS
Don't toss that day-old bread! Instead give it a more economical toss-with Parmesan and Italian dressing-and make these Zesty Croutons.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, about 1/4 cup each
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Toss bread cubes with dressing; spread onto baking sheet.
- Bake 5 min., stirring after 3 min.
- Sprinkle with cheese. Bake an additional 6 min. or until evenly browned, stirring frequently.
Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 1 g
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