Saladscookieandkate4.8
Ashley's Sun-Dried Tomato Caesar Salad
This vegetarian Caesar salad features a bold sun-dried tomato dressing and Parmesan croutons. It's a beautiful spin on traditional Caesar salad. Perfect for date night at home or any meal with Italian flavors! Recipe yields two to four servings.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●spatula
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
First, a note on sun-dried tomatoes. I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and continue with the recipe.
water2 tablespoons
2
To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the olive oil, Parmesan and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is coated. Turn the bread onto the prepared baking sheet and arrange in a single layer. I couldn’t quite mix in all of my Parmesan mixture, so I sort of lumped the excess on top of the bread pieces. Bake for ⏱️ 10 minutes, then stir and put the croutons back into the oven until they are golden brown and crisp, up to 5 more minutes.
olive oil3 tablespoons½ cup extra-virgin olive oil
3
To make the dressing, combine the sun-dried tomatoes, Parmesan, lemon juice, water, garlic and a pinch of salt in a food processor or high-powered blender. Process for ⏱️ 1 minute, stopping to scrape down the sides if necessary. While running the machine, drizzle in the olive oil and blend for 10 more seconds. Don’t worry if it’s not perfectly smooth; it will still taste delicious! Taste and add more salt and some black pepper, if desired. Set aside.
water2 tablespoonsolive oil3 tablespoons½ cup extra-virgin olive oil
4
To assemble the salad, drizzle the dressing over your halved romaine or toss with your chopped romaine. Finish with croutons and a sprinkle of Parmesan and sun-dried tomatoes. Serve immediately.
Nutrition Facts
calories
670 calories
fat Content
46.9 g
fiber Content
9.7 g
sugar Content
5.5 g
sodium Content
634.4 mg
protein Content
19.6 g
trans Fat Content
0 g
cholesterol Content
19.3 mg
carbohydrate Content
46.8 g
saturated Fat Content
10.3 g
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