Toasted and garlic-rubbed cubes of English muffins make delicious croutons for a classic Caesar salad.
Slideshow: More Caesar Salad Recipes
1/4 cup extra-virgin olive oil
2 English muffins, cut into 1-inch cubes
1 garlic clove, halved
1 tablespoon fresh lemon juice
1 large egg yolk
1/2 teaspoon anchovy paste
Freshly ground black pepper
1 small head romaine lettuce, torn into pieces
1/4 cup shaved Parmesan cheese
How to Make It
In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, the toast the English muffins in the oil, turning once, until golden, 3 to 4 minutes. Let the English muffins cool to warm, then rub the cut sides of the bread with the garlic clove.
In a large bowl, whisk together the lemon juice, yolk, anchovy paste, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in the remaining 2 tablespoons oil until emulsified. Toss the dressing with the lettuce then toss with the English muffin cubes and the cheese. Serve.
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