| 1/2 | loaf | sourdough bread, sliced 1/4" thick and into 1/2" strips |
| 1-1/4 | cups | extra virgin olive oil |
| 1/2 | tsp | fresh thyme, chopped |
| salt and pepper, to taste | ||
| 1 | TBSP | red wine vinegar |
| 1 | TBSP | fresh lemon juice |
| 1 | TBSP | dijon mustard |
| 1 | tsp | Worcestershire sauce |
| 1 | tsp | Tabasco sauce |
| 1 | clove garlic, minced | |
| 1 | large head, romaine lettuce, shredded | |
| 1/2 | cup | Parmigiano-Reggiano cheese, grated |
| Preheat oven to 400 F. For croutons: Toss bread strips, 1/2 cup olive oil, thyme, salt, and pepper in a large bowl. Place on baking sheet in the middle of the oven and toast ~10 minutes until golden brown In a medium bowl, whisk the vinegar, lemon juice, mustard, Worcestershire sauce, Tabasco, and garlic until combined. Continue whisking, slowly adding remaining 3/4 cup of olive oil. Season with salt and pepper. To serve, toss the lettuce in a large salad bowl with the dressing and croutons, and half the cheese. Top the salad with the remaining cheese. Yield: 6 servings | ||
Food Guys says:
This was a fairly tasty salad. It seemed pretty oily, but I enjoyed the flavor in spite of it. The croutons with thyme on them were excellent and the dressing tasted like a nice, bitter, salty caesar should.
I rank this one:
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Food Gal says: The croutons with thyme were very tasty. The dressing was way too oily in my opinion, but had a good flavor other than this. This was a relatively simple dish to prepare, the most complicated part was cutting up the bread and lettuce. The recipe called for making an Olive Kalamata Bread, I took a shortcut and bought some plain sourdough. I don't think I would make this again, since I am not that good at modifying recipes, I wouldn't know how to get it less oily:
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