Pecorino And Black Pepper Croutons Recipes

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TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO



Tomato Soup with Arugula, Croutons, and Pecorino image

Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.

Provided by Joshua McFadden

Categories     Soup/Stew     Onion     Tomato     Low Fat     Vegetarian     Kid-Friendly     Lunch     Parmesan     Arugula     Summer     Healthy     Bon Appétit     Portland     Oregon     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 11

2 thick slices country-style bread, torn into bite-size pieces
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
1 large white onion, thinly sliced
2 garlic cloves, crushed
2 tablespoons thyme leaves
Freshly ground black pepper
1 1/2 pounds beefsteak tomatoes, cut into wedges
Hot sauce, to taste
1 cup baby arugula
1 ounce Pecorino, shaved

Steps:

  • Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
  • Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
  • Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
  • Do Ahead
  • Croutons can be made 1 day ahead. Store airtight at room temperature.

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/2 cup extra-virgin olive oil
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Steps:

  • Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
  • Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
  • Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

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