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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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(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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