INGREDIENTS
For the dressing:
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- 1 tablespoon capers, drained and chopped finely
- 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
- 5 tablespoons extra-virgin olive oil
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
For the croutons:
- 2 tablespoons olive oil
- 2 large slices sourdough country bread, cut into ½-inch cubes
- 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons chili powder
DIRECTIONS
For the dressing:
Place all of the ingredients in a small bowl and whisk until well blended. Set aside.
For the croutons:
Heat the oil in a medium-sized, heavy-bottomed skillet over medium-high heat. Add the bread cubes and toss well. Sauté undisturbed until golden, about 1-2 minutes. Toss and continue to sauté until golden on all sides, about 2 more minutes. Transfer to a medium-sized bowl. Season with the salt, pepper, to taste, and chili powder. Toss well and let cool to room temperature.
For the salad:
Place 3 romaine halves in the center of each plate. Drizzle with the dressing and top with the croutons. Garnish with the cheese and season with freshly ground black pepper, to taste. Serve immediately.
via thedailymeal.com
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