Romaine Caesar Salad Recipe
24hr Roasted Tomatoes, Parmesan Crunch
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Ingredients
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Salad Base
Dressing
Parmesan Crunch
Method
Roasted Tomatoes
- 1
Prepare Tomatoes
Preheat the oven to 250°F (120°C). Slice the cherry tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
- 2
Roast Tomatoes
Roast the tomatoes in the preheated oven for about 24 hours until they are dehydrated but still slightly juicy. Allow to cool before using.
Parmesan Crunch
- 3
Prepare Crunch
Preheat the oven to 400°F (200°C). In a bowl, mix grated Parmesan cheese with olive oil. Spread mixture on a baking sheet lined with parchment paper.
- 4
Bake Crunch
Bake in the oven for about 5-7 minutes or until golden and crispy. Allow to cool before breaking into pieces.
Salad Assembly
- 5
Prepare Dressing
In a bowl, whisk together olive oil, minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
- 6
Assemble Salad
In a large bowl, toss the romaine lettuce with the roasted tomatoes, croutons, and Parmesan cheese. Drizzle with the dressing and toss to combine.
- 7
Add Crunch
Top the salad with the Parmesan crunch pieces and serve immediately.
