"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Caesar Salad

Published by: Sarah

  • Nov
  • 21

My version of the classic is a family favorite. I hope it will become one of yours 🙂

For the Croutons  (Save your bread heels for making these)
2 Slices White Bread, cubed     
2 Slices Seedless Light Rye Bread, cubed   
2 Slices Dark Pumpernickel Bread, cubed   
2 Slices Wheat Bread, cubed     
Good Olive Oil       
4 Cloves Fresh Garlic, chopped fine    
1 (2 oz.) cont. Fresh Thyme Sprigs
Good Palm full Dried Thyme

Preheat oven to 400°.
Combine cubed bread, oil & garlic.
Spread thyme sprigs in single layer on cookie sheet. 
Spread bread over thyme sprigs.
Crush the dried thyme over the bread cubes.
Bake 10 minutes.
Remove from oven & stir.
Bake another 3 – 4 minutes or until golden brown.
Remove & cool on cooling rack.
Pull the dried leaves from the sprigs & discard the stems.

For the Dressing   
1/3 C Olive Oil 
¼ c. Lemon Juice       
2 T Regular Sour Cream  
2 T Hellmann’s Mayonnaise     
½ – ¾ C. Freshly Grated Parmesano Reggiano Cheese    
25 Turns of  Peppermill      
1 Heaping T Garlic, minced     
2 tsp Fresh Thyme Leaves, chopped      
2 T Sugar
½ tsp Anchovy Paste

Whisk together all ingredients.
Let stand at room temperature for 10 minutes.

To Make the Salad
2 Hearts Romaine Lettuce, chopped
Fresh Ground Black Pepper
Shaved Parmegiano Reggiano Cheese

Toss lettuce with ½ the dressing.
Top with a little fresh pepper, cheese & croutons.



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