Caesar Salad With Ball Park Bun Croutons
Caesar Salad With Ball Park Bun Croutons
This simple Caesar salad recipe uses Ball Park buns for the crunchy croutons that top a salad of crisp cold greens.
Servings
1
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon paprika
- salt and pepper, to taste
- 2 ball park hot dog or hamburger buns, half-inch cubes
- 5 cloves garlic, mashed into a paste
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 1 egg yolk
- 1/2 cup extra-virgin olive oil
- anchovy filets, minced, to taste (optional)
- 4 cup romaine lettuce, chopped
- 1/4 cup parmigiano-reggiano, grated
- salt and pepper, to taste
Directions
- For the croutons, heat the olive oil in a sauté pan over medium heat. Add the paprika, salt, and pepper to the pan. Then, add the cubed buns and cook, tossing for about 5 minutes or until the croutons are a golden brown. Remove from the pan and set aside to cool.
- Combine the garlic, mustard, lemon juice, egg yolk, with a pinch of salt and pepper. Then, whisk together while slowly incorporating the olive oil. Taste and adjust seasonings. Stir in minced anchovies if desired.
- Combine the lettuce, cheese, and lightly season the greens. Then, toss with dressing to taste and croutons. Serve on cold plates.