The secret to making ordinary dishes sensational is in the seasoning," says chef Emeril Lagasse. "This recipe combines fresh summer greens with home-baked croutons to add just the right texture and flavor to a perfect Caesar salad."
Makes 4 servings
2 cups (500mL) stale French bread, cut into 1/2-inch cubes
2 tbsp (30mL) olive oil
1 tbsp (15mL) Emeril's Original Essence
3 heads Romaine lettuce, ribs removed, washed and dried
4 ounces (120mL) Emeril's Caesar Dressing
Grated Parmesan cheese
Cracked black pepper
Anchovy fillets (optional)
Preheat oven to 350º F. In a mixing bowl, place bread cubes, olive oil and Emeril's Original Essence (salt, paprika, black pepper, garlic, onion powder, thyme, and cayenne pepper) and toss until thoroughly combined and seasoning is evenly distributed. Transfer seasoned bread cubes to a baking sheet large enough to hold them in one layer. Bake for 10 minutes, or until golden brown and crispy, being careful not to burn croutons.
In a large mixing bowl, tear lettuce into pieces, add Caesar Dressing and toss until lettuce is evenly coated. Divide salad between 4 large plates and garnish with croutons, Parmesan cheese, cracked black pepper and anchovy fillets (if desired). Serve immediately.
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