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
Dressing
Fresh Ground Black Pepper
Shaved Parmegiano Reggiano Cheese
Croutons
Toss lettuce with ½ the dressing.
Top with a little fresh pepper, cheese & croutons.
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