Dana Treat – Treat Yourself

Ode to Tom Douglas

Posted November 11, 2010

Romaine Leaves with Caesar Dressing and a Big Crouton
Inspired by Palace Kitchen
Serves 2

2 roughly 2-inch by 2-inch cubes of bread, cut from a sourdough loaf, crust trimmed off
Olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves
¼ cup low fat mayonnaise
Zest and juice of 1 lemon
1 tsp. vegan Worcestershire sauce
5 dashes Tabasco sauce
¼ cup olive oil
¼ cup freshly grated Parmesan cheese, plus more for sprinkling
1 romaine heart, end trimmed and leaves separated

Preheat oven to 375ºF.  Place the bread cubes on a small baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.  Turn the cubes a few times on the sheet to make sure they are evenly coated with oil.  Place them in the oven and bake until they are lightly browned, but still have a bit of give to them when pushed hard.  I’m guessing mine were in the oven about 20 minutes before I remembered they were in there, so check yours around 15 minutes.  Once they are done, rub each of them with one garlic clove.

Using a garlic press, press the other clove of garlic into a medium bowl.  Add the mayonnaise, lemon zest and juice, Worcestershire and Tabasco sauces, a pinch of salt and a few grinds of pepper.  Using a whisk, mix together well.  Add the olive oil in a slow steady stream, whisking the whole time.  Stir in the Parmesan cheese.  Taste for seasoning and adjust as necessary.  If the dressing seems too thick, you can add more olive oil or even a bit of warm water and whisk well.

One by one, drizzle each leaf of romaine with the dressing and sprinkle with more Parmesan cheese.  Arrange the croutons along with the romaine on a serving platter.  Serve with additional dressing and Parmesan.

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