I've never been much of a crouton girl but I had some old sourdough sitting around so I decided this homemade salad would love to extend the invitation. The croutons were a nice carb-y treat and it was filling lunch. Not only did I make croutons, I made the dressing, I know, I'm awesome. Whenever I read the ingredients on prepared food (e.g. dressing), I get really depressed, and sigh over having one more thing I'll want to make from scratch. Again, I know, I'm awesome. But in all honesty homemade Caesar dressing is a cinch. There are a lot of recipes out there so do some research and find what feels right (like using an egg yolk or anchovy paste), but I've included what I threw together.
Croutons:
You want about 1 cup or so of cubed, sourdough or some combination of rustic breads. I used those tiny end pieces that you can't do much with from a sourdough and a seven grain loaf. Heat a cast iron skillet with some olive oil and let a smashed clove of garlic swim around in it. Remove garlic and slide in bread, salt, pepper, and toast for
several minutes until golden.
Dressing:
I used a combination of sour cream and mayo (1/4 cup of each), a large clove of garlic, T of Dijon mustard, dash of Worcestershire sauce, 2 T olive oil, 2 T grated Parmesan, salt, pepper, and let it blend away in the Vitamx.
For 2 servings of salad:
~ 1 c cooked rotisserie chicken, chopped
2 hearts of romaine, washed, dried, sliced
dressing
croutons
Toss everything together (or just the greens and dressing and top with chicken and croutons), sprinkle with more cheese.
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