Caesar Salad with Rye Croutons
A vegetarian Caesar salad topped with flavourful rye croutons!
Servings: 4
Ingredients
- 1 head romaine lettuce
For the croutons
- 2 slices rye bread approximately 150g/5oz
- 1 tbsp This is an affiliate link.olive oil
- ¼ tsp garlic salt
- ¼ tsp dried basil
For the dressing
- 1 egg yolk
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tbsp This is an affiliate link.Worcestershire sauce
- 65ml / ¼ cup This is an affiliate link.olive oil
- 3 tbsp This is an affiliate link.Parmesan cheese
- Salt to taste
Instructions
- Cut the bread into pieces approximately 2cm/3/4 inch in size and toss with the olive oil, garlic salt and dried basil. Bake at 350 for 20 minutes (give them a stir halfway through) or until they are no longer soft inside otherwise they will taste hard instead of crispy when cooled.
- Add the egg yolk, lemon juice, minced garlic, Worcestershire sauce, olive oil, grated hard cheese and salt to a blender or food processor. Blend until smooth. Taste and add more salt if needed.
- Cut or tear the romain lettuce into bite-sized pieces and add to a large bowl. Add the Caesar dressing to the lettuce and toss well to completely coat the lettuce. Sprinkle the croutons on top and serve.
Notes
The Caesar salad dressing recipe makes approximately 250ml/1 cup.
Nutrition
Calories: 266kcal | Carbohydrates: 15g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 51mg | Sodium: 954mg | Potassium: 468mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13731IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 3mg