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Ingredients
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Salad Ingredients
24-Hour Roasted Tomatoes
Parmesan Crunch
Method
Roasting Tomatoes
- 1
Prepare the Tomatoes
Preheat the oven to 250°F (120°C). Halve the cherry tomatoes and place them in a bowl.
- 2
Season the Tomatoes
Drizzle the olive oil over the tomatoes and sprinkle with salt and dried oregano. Toss to coat evenly.
- 3
Roast the Tomatoes
Spread the tomatoes on a baking sheet cut side up and roast in the oven for 24 hours, checking occasionally.
Making Parmesan Crunch
- 4
Prepare the Crunch
Preheat the oven to 375°F (190°C). On a baking sheet lined with parchment paper, sprinkle the grated Parmesan cheese in small mounds.
- 5
Bake the Crunch
Bake for 5-7 minutes or until the cheese is golden and crispy. Let it cool before breaking into pieces.
Assembling the Salad
- 6
Prepare the Salad
Chop the Romaine lettuce into bite-sized pieces and place it in a large bowl.
- 7
Combine Ingredients
Add the roasted tomatoes, Caesar dressing, croutons, and half of the Parmesan cheese to the bowl.
- 8
Toss the Salad
Toss the salad gently to combine all ingredients. Taste and season with freshly ground black pepper as desired.
- 9
Serve
Top the salad with the remaining Parmesan cheese and the Parmesan crunch. Serve immediately.
