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Pesto Caesar Salad in Garlic Crouton Cups
PREP TIME: 30 Minutes
TOTAL TIME: 40 Minutes
MAKES: 12 Servings
12 slices white bread, crusts removed
Olive oil or olive oil spray
1 teaspoon garlic salt (5 mL)
1 teaspoon dried basil, crushed (5 mL)
Freshly ground black pepper
2-1/2 cups DOLE® Hearts of Romaine, chopped (375 g)
Pesto Caesar Dressing (recipe in directions section)
2 tablespoons pine nuts, toasted (30 mL)
Parmesan Crisps (recipe in directions section)
Preheat oven to 350°F (175°C). Spray 12 muffin cups with nonstick cooking spray.
Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season with pepper.
Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup. Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
Toss lettuce with Pesto Caesar Dressing to taste, spoon into garlic crouton cups. Garnish with toasted pine nuts and a parmesan crisp. Serve immediately.
Pesto Caesar Dressing: Whisk together 1/2 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves garlic, pressed, 2 teaspoons anchovy paste, 2 tablespoons grated Parmesan cheese and 2 tablespoons prepared pesto until blended. Makes about 3/4 cup.
Parmesan Crisps: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place shredded Parmesan cheese in 12 (1/2 teaspoonfuls) mounds onto prepared sheet. Bake 5 to 6 minutes or until golden brown and crisp. Let cool 1 minute. Serve.