Caesar Salad With "Crusty" Croutons
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking
2
Add 1/4 cup of the cheese to a medium bowl and set aside
3
Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick
4
Cut the dough into thin strips, about 1/4-inch wide
5
When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches)
6
Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes
7
Transfer the croutons to the bowl with the cheese and toss to coat
8
Continue frying and dredging the dough in the cheese until all the dough is used
9
When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil
10
Season with salt and pepper, to taste and toss well to evenly coat the lettuce
11
Add the remaining 1/4 cup of cheese and the croutons and toss well until combined
12
Transfer to a serving platter and top with additional cheese, if desired