Caesar Salad with Whole-Wheat Croutons

Name: Caesar Salad with Whole-Wheat Croutons
Yield: Makes 4 side salads
Ingredients: 2 cups ½-inch fresh whole-wheat bread cubes; 4 tablespoons extra virgin olive oil; 1 large head romaine lettuce; 2 small cloves garlic, smashed; 2 anchovies in oil; 2 tablespoons fresh lemon juice; 1 ½ teaspoons Dijon mustard; ½ teaspoon Worcestershire sauce; dash (3 or 4 drops) hot sauce, such as Tabasco; 1/8 teaspoon freshly ground black pepper; ¼ cup grated Parmesan, plus more for serving

Active Time: 15 minutes Total Time: 15 minutes Serves: Makes 4 side salads

Ingredients

2 cups ½-inch fresh whole-wheat bread cubes
4 tablespoons extra virgin olive oil
1 large head romaine lettuce
2 small cloves garlic, smashed
2 anchovies in oil
2 tablespoons fresh lemon juice
1 ½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
dash (3 or 4 drops) hot sauce, such as Tabasco
1/8 teaspoon freshly ground black pepper
¼ cup grated Parmesan, plus more for serving

Instructions

Heat the oven (with the oven rack in the middle) to 375°F. To make the croutons, cut 2-to-3 ½-inch thick slices of whole-wheat bread (depending on the size of your loaf). Stack two slices of the bread and cut into ½-inch thick strips, then cut crosswise to make ½-inch bread cubes (2 cups total). On a sheet pan, toss together the bread cubes and 1 tablespoon of the oil and bake until golden brown and crisp, 10 to 12 minutes.

Using your chef’s knife, slice 1 large head of romaine lettuce lengthwise, starting just before the core and slicing right down the middle, then cut crosswise into 1-inch strips. You should have about 8 cups of bite-size pieces.

Finely chop the garlic and anchovies together to form a paste. Add to a small bowl along with the lemon juice, mustard, Worcestershire, Tabasco, pepper (6 turns on pepper mill) and the remaining 3 tablespoons of oil. Whisk together.

In a large bowl, toss together the lettuce, dressing, croutons and Parmesan. Serve with a little more Parmesan.

step by step

/01/

Heat the oven (with the oven rack in the middle) to 375°F. Cut 2-to-3 ½-inch thick slices of whole-wheat bread (depending on the size of your loaf).

/02/

Stack two slices of the bread and cut into ½-inch thick strips.

/03/

Cut crosswise to make ½-inch bread cubes (2 cups total).

/04/

Place the cubes on a rimmed sheet pan and drizzle with 1 tablespoon olive oil.

/05/

Toss. Bake until golden brown and crisp, 10 to 12 minutes.

/06/

Using your chef’s knife, slice 1 large head of romaine lettuce lengthwise, starting just before the core and slicing right down the middle.

/07/

Cut the lettuce crosswise into 1-inch strips. You should have about 8 cups of bite-size pieces.

/08/

Smash 2 cloves of garlic using the flat side of your chef’s knife. Peel.

/09/

Using the tip of your chef’s knife, remove 2 anchovies from the tin.

/010/

Chop the garlic and anchovies together. Hold the handle of the chef’s knife and place your other hand on top of the opposite end of the knife and rock back and forth.

/011/

Finely chop to form a paste. Place it in a small bowl.

/012/

To the bowl, add 2 tbsp. lemon juice, 1 ½ tsp. Dijon mustard, ½ tsp. Worcestershire, dash (3-4 drops) Tabasco, 1/8 tsp. pepper (6 turns on pepper mill) and 3 tbsp. olive oil.