New take on Caesar salad shows dish's versatility
By Wolfgang Puck, Tribune Content Agency
on
1/3 cup (85 mL) extra-virgin olive oil
2 tablespoon freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1-pound (500-g) loaf day-old sourdough bread, cut into slices 1/3 inch (8 mm) thick, slices cut into large bite-sized pieces, to get about 2 cups (500 mL) of pieces
Black-and-green olive tapenade (recipe follows)
For the salad:
2 heads baby romaine lettuce or hearts of romaine, or 1 large head romaine, leaves separated, rinsed well, patted dry thoroughly, wrapped in a clean damp kitchen towel, and chilled in the refrigerator
Caesar vinaigrette (recipe follows)
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