Chicken Caesar Salad with Parmesan Croutons
tablespoons lemon juice
cloves garlic, halved
cup olive oil
hard-cooked egg yolk
teaspoon Dijon-style mustard
clove garlic, halved
cups torn romaine lettuce
cups chopped cooked chicken
recipe Parmesan Croutons or 2 cups purchased garlic-Parmesan croutons
cup halved cherry tomatoes (optional)
cup grated Parmesan cheese or 1/2 cup Parmesan cheese curls
Anchovy fillets, halved lengthwise (optional)
Freshly ground black pepper
- For dressing, in a blender combine lemon juice, 3 anchovy fillets, and 3 cloves garlic. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, hard-cooked egg yolk, mustard, and sugar. Cover and blend until smooth. If desired, cover and chill for up to 24 hours.
- Rub the inside of a wooden salad bowl with cut sides of 1 clove garlic; discard garlic. In the salad bowl combine lettuce, chicken, Parmesan Croutons, and, if desired, cherry tomatoes. Pour dressing over lettuce mixture; toss gently to coat. Sprinkle with cheese; toss gently to combine. If desired, add additional anchovy fillets. Sprinkle each serving with pepper.
3/4 inch thick slices Italian or French bread
tablespoons grated Parmesan cheese
garlic cloves, finely minced
- Preheat oven to 300 degrees F. Cut bread into 1-inch cubes (you should have about 3-1/2 cups); set aside. In a small saucepan melt butter. Remove from heat. Transfer to a large bowl. Stir in Parmesan cheese and garlic. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 24 hours.
Nutrition Facts(Chicken Caesar Salad with Parmesan Croutons)
- Per serving:
- 350 kcal cal.,
- 15 g fat
- (9 g sat. fat,
- 104 mg chol.,
- 402 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet