A salad option that has so very many possibilities, 
please read on...
Servings: (6)
Prep: 20 mins.
Cook Croutons: 15 mins.


3 cloves garlic, minced
1/2 cup mayonnaise
5 anchovy fillets, minced
--(or 2 teaspoons anchovy paste)
2 tablespoons parmesan cheese, shredded
1 teaspoon worcestershire
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
kosher salt and ground pepper to taste

1/4 cup olive oil
3 cloves garlic, peeled and cut into quarters
4 cups day-old bread, cubed
2 tablespoons fresh parsley, very finely chopped

1 head of romaine lettuce, torn into bite-size pieces
4 tablespoons parmesan cheese, shaved


Whisk in a small bowl the minced garlic, mayonnaise, anchovies, the grated parmesan cheese, worcestershire sauce, dijon, and lemon juice. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with kosher salt and ground pepper (easy on the salt because the parmesan cheese and anchovies are already fairly salty). Refrigerate until ready to use.

Heat oil in a large skillet over medium heat. Add the quartered garlic cloves to the hot oil. Cook while occasionally tossing until lightly brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook while turning frequently, until lightly browned. Remove from heat and toss in parsley, mix to combine. Remove bread cubes from oil, and lightly season with salt and pepper.

Place torn lettuce in a large bowl. Toss with caesar dressing, shaved parmesan cheese, and seasoned bread croutons.


Tip: I often add freshly cooked bacon bits, and/or “blackened” halibut, salmon or chicken to serve as an entree, along with crispy slices of garlic bread (see “blackened” recipe for halibut here: Outdoor Blackened Halibut)


sandra said...

What a fun salad to make, especially when serving this as an entree with a selection of blackened fish or poultry recipe options (see bottom of recipe for link)!!!

Lynn Huntley said...

Stopping by from Carole's Chatter~ What a wonderful blog you have! So glad I stopped by~Lynn @ Turnips 2 Tangerines

sandra said...

I'm so flattered, Lynn! Thanks so much for your kind compliment. What a wonderful forum Carole's Chatter provides for us foodies ~ Love meeting and viewing newly posted recipes each week on her Food on Friday contributors ;) Love, love your site as well...


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