Caesar Salsa Baguette Slices Recipes

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SHORTCUT CAESAR SALAD



Shortcut Caesar Salad image

The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.

Provided by evelynathens

Categories     Greens

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

16 slices baguette, about 1/3-inch thick
1 tablespoon extra virgin olive oil
1/4 cup prepared mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons fish sauce
1 small garlic clove, minced to a paste
fresh ground pepper
1 lb well-chilled romaine lettuce hearts, torn into bite-size pieces
3 tablespoons freshly grated parmesan cheese

Steps:

  • To prepare the croutons, preheat the oven to 400 degrees.
  • Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
  • Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
  • Add several grinds of pepper. Taste and adjust the seasoning.
  • Toss the romaine with enough of the dressing to coat the leaves nicely.
  • Add the Parmesan and croûtons and toss again.
  • Serve immediately on chilled plates.

Nutrition Facts : Calories 1742.2, Fat 33.1, SaturatedFat 6.8, Cholesterol 7.1, Sodium 3126.1, Carbohydrate 298.4, Fiber 17.1, Sugar 16.4, Protein 66.2

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