Spanish Caesar With Chickpea Croutons Recipes

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SAN FRAN-CAESAR WITH SOUR DOUGH CROUTONS



San Fran-Caesar with Sour Dough Croutons image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil, eyeball it
1 tablespoon butter
3 cups cubed sourdough bread
1 teaspoon coarse black pepper
1/2 cup grated Parmesan
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme
1 clove garlic, finely chopped
1 lemon, juiced
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, eyeball it
2 large hearts Romaine lettuce, chopped, 7 to 8 cups
1/2 cup shredded Parmesan
Salt and coarse black pepper
Anchovies, optional garnish

Steps:

  • Preheat oven to 325 degrees F.
  • Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.
  • In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.
  • Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.

ROSEMARY CROSTINI CROUTONS



Rosemary Crostini Croutons image

Provided by Guy Fieri

Time 25m

Yield 6 servings (2 pieces each)

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread

Steps:

  • Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
  • Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
  • Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

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