Lemony Caesar Salad with Whole Grain Bread Croutons

Posted on 08. Sep, 2009 by Ellen in Canola Recipes

Salad & Dressing

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces 1
1 ½ cups grape tomatoes 375 mL
¼ cup lemon juice 50 mL
1 garlic clove, minced 1
1 ½ tsp Worcestershire sauce 7 mL
1 tsp dry mustard 5 mL
1 tsp lemon zest 5 mL
freshly ground pepper
1/3 cup grated Parmesan cheese 75 mL
1 (2 oz) can anchovies 1 (50 g) can
1 cup canola oil 250 mL

Whole Wheat Bread Croutons (recipe follows)
Parmesan cheese shavings

Prepare lettuce. Toss with tomatoes. Cover and refrigerate while preparing the dressing.

Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper, Parmesan cheese and anchovies in food processor or blender. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.

Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Whole Grain Bread Croutons

4 thick slices whole grain bread, cut into cubes 4
¼ cup canola oil 50 mL
2 Tbsp Parmesan cheese 30 mL
dash pepper
1 Tbsp Italian parsley, very finely chopped 15 mL

Preheat oven to 350 °F (180 °C). Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden and crisp. Stir occasionally.

Serves 6

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

Tags: anchovies, bread, canola, cheese, croutons, garlic, lemon, lettuce, mustard, recipes, Super Foods, tomatoes, worcestershire sauce