Grilled Romaine Caesar Salad with Asiago Crisps and Herbed Croutons - wave3.com-Louisville News, Weather & Sports

Grilled Romaine Caesar Salad with Asiago Crisps and Herbed Croutons

Grilled Lettuce 

INGREDIENTS

1 head of Romaine Lettuce
1 Tablespoon Olive Oil Blend 80/20 (80-olive oil 20-canola oil)

DIRECTIONS

  1. Wash Romaine lettuce and drain thoroughly
  2. Cut in half
  3. Spray with oil
  4. Grill inside portion of lettuce

Asiago Crisps

INGREDIENTS

Grated Asiago Cheese

DIRECTIONS

  1. Grate Asiago cheese and place in oven at 350¢ªF
  2. Let cheese melt and turn golden brown
  3. Remove from pan and chill at room temperature by separating ¨ö cup of cheese on parchment paper

Herbed Croutons

INGREDIENTS

1 French Bagetten (medium dice cube)
1 Small bunch fresh Rosemary
1 Small bunch fresh thyme
¨ù Cup garlic cloves
¨ú Cup Olive Oil Blend 80/20

DIRECTIONS

  1. Salt and Pepper to taste
  2. Dice bread into medium dice cubes
  3. Infuse oil with garlic and herbs
  4. Strain oil
  5. Toss croutons in oil
  6. Place croutons in oven and toast croutons to golden brown

Caesar Dressing

INGREDIENTS

1 Tablespoon Garlic (chopped)
4 Eggs (whole)
4 Ounces Grated Parmesan Cheese
2 Ounces Balsamic Vinegar
3 Ounces White Wine Vinegar
1 Tablespoon Whole Grain Mustard
1 Tablespoon Dijon Mustard
1 Ounce Anchovy Filets
1 Tablespoon Kosher Salt
1 Teaspoon Pepper
24 Ounces Olive Oil Blend 80/20

DIRECTIONS

  1. Combine first 10 ingredients in food processor
  2. Drizzle in oil blend to emulsify
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