October 16, 2015
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This simple Caesar salad recipe uses Ball Park buns for the crunchy croutons that top a salad of crisp cold greens.
Ingredients
For the Croutons:
- 3 Tablespoons extra-virgin olive oil
- 1 Teaspoon paprika
- Salt and pepper, to taste
- 2 Ball Park hot dog or hamburger buns, half-inch cubes
For the dressing:
- 5 cloves garlic, mashed into a paste
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- Salt and pepper, to taste
- 1 egg yolk
- 1/2 Cup extra-virgin olive oil
- Anchovy filets, minced, to taste (optional)
For the salad:
- 4 Cups Romaine lettuce, chopped
- 1/4 Cup Parmigiano-Reggiano, grated
- Salt and pepper, to taste
Directions
For the Croutons:
For the croutons, heat the olive oil in a sauté pan over medium heat. Add the paprika, salt, and pepper to the pan. Then, add the cubed buns and cook, tossing for about 5 minutes or until the croutons are a golden brown. Remove from the pan and set aside to cool.
For the dressing:
Combine the garlic, mustard, lemon juice, egg yolk, with a pinch of salt and pepper. Then, whisk together while slowly incorporating the olive oil. Taste and adjust seasonings. Stir in minced anchovies if desired.
For the salad:
Combine the lettuce, cheese, and lightly season the greens. Then, toss with dressing to taste and croutons. Serve on cold plates.