Tuesday, February 23, 2010

Caesar Salad With Purple Sweet Potatoes and Rustic Croutons.

The key to good Caesar salad lies within the dressing. I find the store bought versions to be heavy and strangely cheesy. Fresh lemon and salty anchovies combine forces to give you a whole new appreciation for this classic composition. Purple sweet potatoes and crunchy croutons top it all off.

Caesar Dressing:
*3 garlic cloves
*1 Tbsp Dijon mustard
*5 anchovy fillets
*juice from 1 lemon
*1/4 cup olive oil
*1 tsp. Worcestershire
*salt and pepper to taste

Blend all ingredients together in a blender. Adjust seasonings to taste. Set aside.

Rustic Croutons:
*2 slices thick bread, cubed
*1 Tbsp olive oil
*1 garlic clove, pressed
*pinch of chopped rosemary
*salt and pepper

In a small bowl, combine olive oil, garlic, rosemary, salt and pepper. Add cubes of bread. Transfer to a small baking sheet and bake or broil, stirring occasionally until brown and crisp.

Purple Sweet Potatoes:
*4 purple sweet potatoes, scrubbed and cut into wedges
*olive oil for drizzling
*salt and pepper

Preheat oven to 375. Place sweet potatoes on a lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper, toss with hands, and bake until tender, about 20 minutes. Cool.

Caesar Salad:
*1 head romaine lettuce, chopped and rinsed, and dried
*small block aged Parmesan Reggiano
*Caesar dressing
*sweet potato wedges

In a large bowl, toss romaine with just enough of the dressing to coat. Divide onto plates. Top with sweet potatoes, croutons, and Parmesan shavings. Enjoy!

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