How To Make Sun-Dried Tomato Caesar Salad
Enjoy this vegetarian twist to the classic Caesar salad. Crisp lettuce is served with a dressing of sun-dried tomatoes and grated parmesan.
Preheat the oven to 400 degrees F 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.
Bake for 10 minutes, then stir and put the croutons back into the oven for up to 5 more minutes or until they are golden brown and crisp.
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.
Taste and add more salt and some black pepper, if desired. Set aside.
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.
1. You could also use oil-packed sun-dried tomatoes, rinsed, and patted dry. If using tough, dried tomatoes, soak them in boiling water until they’re pliable, then pat them dry and continue with the recipe.
- Calories: 581.35kcal
- Fat: 48.24g
- Saturated Fat: 11.51g
- Trans Fat: 0.01g
- Monounsaturated Fat: 30.05g
- Polyunsaturated Fat: 4.85g
- Carbohydrates: 21.98g
- Fiber: 6.45g
- Sugar: 5.75g
- Protein: 18.98g
- Cholesterol: 25.28mg
- Sodium: 812.15mg
- Calcium: 555.10mg
- Potassium: 790.26mg
- Iron: 3.92mg
- Vitamin A: 1102.23µg
- Vitamin C: 13.94mg
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