Lemon Pepper Cesar Salad
Ingredients
For the Dressing
- 3 tablespoons mayonnaise, heaping
- 1 Lemon, juice and zest of
- 1 teaspoon coarse black pepper
- 3 tablespoons extra virgin olive oil
- 3/4 cup parmesan cheese, finely grated.
- 3 heads romaine hearts chopped in 2 to 3 inch pieces
For the Croutons
- 5 cloves garlic (Minced)
- ¼- ½ cup olive oil
- ½ French baguette, cut into 1-inch by 1-inch pieces
Instructions
For the Dressing
- Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. Add pepper and whisk the dressing and pour in the extra-virgin olive oil slowly while you whisk. Once the oil is combined with the the lemon juice and the mayonnaise, switch utensils and stir in 1/2 cup of cheese and a pinch of salt with a spoon or rubber spatula.
- Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and toss with the dressing, sprinkle on the remaining 1/4 cup of cheese, top with croutons and serve. Enjoy!
For the Crouton
- Pre-heat oven to 380°.
- Finely chop garlic.
- In a large sauté pan, sauté garlic in ¼ cup olive oil for four minutes over medium/low heat until garlic softens.
- Add baguette pieces and stir so that they are coated in olive oil (add a little more oil if necessary) under high heat.
- When the bread starts to brown, shift the sauté pan into the oven.
- Bake for 5 to 10 minutes or until the croutons are crunchy brown