Kitchen Connaisseur :: Recipes - Caesar Salad with Bagel Chip Croutons

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Roasted Garlic Olive Oil

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Caesar Salad with Bagel Chip Croutons

This all time favourite has become a tradition. There are many variations on the theme but we think ours is the best! It’s so good that doubling the dressing recipe and storing the remainder in the fridge is a smart move. For best results all ingredients should be at room temperature.

DRESSING

Eggs (Coddled in boiling water for 1 minute)

Cloves Garlic

2 Tbsp

Balsamic Vinegar (Modena)

2 Tbsp

Lemon Juice (freshly squeezed)

1 Tbsp

Dijon Mustard

1/2 tsp

Worcestershire Sauce

1/4 tsp

Hot Pepper Sauce

1/2 tsp

Anchovy Paste

3/4 Cup

Roasted Garlic Olive Oil

To taste

Salt and Freshly Ground Pepper

SALAD

1 Head

Romaine (washed, cleaned and trimmed)

1/3 Cup

Parmesan Cheese (freshly grated)

BAGEL CROUTONS

1 Cup

Bagel Chip Croutons (see instructions)

1/2-3/4 Cup

Butter

2 Cloves

Whole Garlic

4-5

Bagels (dried or stale, cut in 4 slices in the bagel cutter guide and chopped in 3” pieces)

Dressing
Blend all ingredients except oil in the blender at medium speed gradually add oil and blend until thickened.

Serve the dressing over Romaine lettuce with freshly grated parmesan cheese and bagel chip croutons.

Making Bagel Croutons
These good to eat croutons are best made with stale bagels. Any variety is appropriate!

In a skillet heat the butter to medium heat. Reduce heat and add garlic cloves. Cook slowly, to avoid burning the garlic. Allow the flavour of the garlic to transfer into the butter (approximately 10 minutes.)
Add the bagel pieces and thoroughly mix it into the butter.
Remove from heat and allow to cool. The croutons are best when served the same day, however you can store them in the refrigerator in an airtight container for up to 7 days.

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