Easiest Way to Cook Appetizing My Version Caesar Salad with Sweet Potato "croutons"

My Version Caesar Salad with Sweet Potato "croutons". A fine Caesar salad is only as good as it's croutons. Homemade garlic oil and ghee are the secret to making these croutons. While the potatoes are baking, prepare the chicken: Rinse and pat the chicken breasts dry, then sprinkle each side with the salt and black To prepare the salad, lay the romaine lettuce leaves on a large platter.

They're the perfect healthy topping for salads and soup! So these sweet potato croutons aren't anything too complicated or special. They're literally just sweet potato chunks that are chopped small so that they cook quickly. You can have My Version Caesar Salad with Sweet Potato "croutons" using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My Version Caesar Salad with Sweet Potato "croutons"

1. It's 2 of sweet potatos cooked, cooled, peeled and cut into 1 inche cubes. You can bake or microwave them until tende but cut into cubes when cold so they will keep their shape.
2. Prepare 1 of canola oil for frying.
3. Prepare 8 cup of torn romaine lettece.
4. Prepare 2 medium of fresh ripe tomatos cut into wedges.
5. It's 10 of shavings of parmesan cheese.
6. It's 1 of !/2 cup olive oil.
7. You need 3 tbsp of fresh lemon juice.
8. You need 1 of tablesppon red wine vinegar.
9. It's 2 tbsp of mayonnaise.
10. Prepare 2 of garlic cloves minced.
11. It's 1/4 tsp of worcestershire sauce.
12. You need 1/4 tsp of dijon mustard.
13. You need 1/4 tsp of salt.
14. It's 1/4 tsp of blackmpepper.
15. Prepare 1/4 cup of grated parmesan cheese.
16. It's 1/4 tsp of of each , garlic salt, black pepper and parmesan cheese for sprinklng on hot potato croutons.

Salad:In large bowl, toss lettuce with dressing. Add in croutons; toss again, Mound on individual salad plates. Frittata with Sausage, Spinach and Sweet Potatoes. Bavaria Dampfnudel/Eggless Steamed Sweet Dumpling From Oven.

My Version Caesar Salad with Sweet Potato "croutons" step by step

1. Heat enough oil in Dutch oven to come halfway up pan, heat oil to 350°F or until a potato cube sizzles when pit in oil.
2. Fry potato cubes until brown and crispy, it can take 5 to 10 minutes depending on how moist the sweet potato's are drain on paper towels sprinkle with garlic salt mixture while hot.
3. Meanwhile combine all dressing ingredients, oil, lemon, vinegar,minced garlic, Worcestershire sauce, Dijon mustard, mayonnaise, salt,pepper and the 1/4 cup grated parmesan cheese blend until very smooth.
4. Toss romaine with some of the dressing and transfer to a platter surround lettuce with tomato's, drizzle a bit of dressing on each tomato Crumble parmesan shavings over salad top with hot sweet potato croutons and serve immediately.
5. I have also made russet potato croutons for this salad and a combination of both!.

This is turning into a Real Time Cooking sort of post, as febrile children and burned croutons have slowed down my momentum this morning. Today I used this extremely grainy version, but sometimes I like to use just plain, smooth Dijon. The salad was invented by a Cesar, not Caesar. It's not like it was changed to make it easier to say, or to Americanize it. While you're pondering that one, why not head over to my American Foods site where I've posted my version of Caesar salad dressing, and the same recipe that will go into the book.