and rather than make my regular croutons, I made a crouton crust
and served the salad as a tart.
I often make toast cups to serve appetizers or sides in.
Perfect filled with creamed mushrooms
filled with escargot in a cream sauce.
For the tart crust, I cut the crusts off five pieces of white bread and rolled the bread out to flatten.
Brushed a tart pan with garlic butter and arranged the bread inside the tin, slightly overlapping.
Brushed the bread generously with the garlic butter and baked in a 350°F until crisp and golden brown.
Set aside to cool while I made my Caesar dressing.
The idea for making the crouton crust came
from a picture I saw, on the blog – Karen’s Kitchen Stories .
Karen made a garlic pastry crust rather than a crouton crust.
adapted from Pat Davis Cooking School
1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
Splash of Worcestershire sauce
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated Parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add Dijon mustard and mix well. Add anchovy
fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix.
Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.
2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.