Ashley’s Sun-Dried Tomato Caesar Salad
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(9)
Ingredients
2-4 salads
- 3 tablespoons olive oil
- ½ cup grated Parmesan
- ¼ teaspoon salt
- 2 cups of ¾-inch cubes of rustic bread (whole grain sourdough)
- ¼ cup roughly chopped sun-dried tomatoes
- ½ cup grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 1 garlic clove, roughly chopped
- Pinch sea salt
- ½ cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 2 or more small heads of romaine, halved or chopped
- Sprinkle of additional Parmesan
- Sprinkle of additional chopped sun-dried tomatoes
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Preparation
Step 1
First, a note on sun-dried tomatoes. If using tough, dried tomatoes, soak them in boiling water until pliable, then pat dry.
Step 2
To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix olive oil, Parmesan, and salt in a large mixing bowl until a paste forms. Add the cubed bread and mix well until all bread is coated. Arrange in a single layer on the baking sheet. Bake for 10 minutes, stir, and bake for up to 5 more minutes until golden brown and crisp.
Step 3
To make the dressing, combine the sun-dried tomatoes, Parmesan, lemon juice, water, garlic, and a pinch of salt in a food processor. Process for 1 minute. While running, drizzle in olive oil and blend for 10 more seconds. Taste and season with more salt and black pepper if desired.
Step 4
To assemble the salad, drizzle the dressing over halved romaine or toss with chopped romaine. Finish with croutons and a sprinkle of Parmesan and sun-dried tomatoes. Serve immediately.
Step 5
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Chef's notes
Recipe minimally adapted from 'Date Night In' by Ashley Rodriguez.
Dressing will keep in the refrigerator for up to 1 week. If it separates, whisk vigorously before serving.
