If it grosses you out to use anchovy paste, then you have no business trying to make homemade Caesar dressing, because that's what makes it completely divine (sorry to my vegetarian friends). I have made this once without anchovy paste, and it was still delicious, but lacking that totally over-the-top flavor. You can usually find anchovy paste with the Asian foods or near the canned tuna, depending on your grocery store. It comes in a tube, which comes in a box. Like this:
You can whip up the dressing and store it in an airtight container the fridge for a while--I'd say about a week (and mind the lemon seeds when squeezing the juice!).
'Un croûton' is one of the ends of a loaf of bread in French. It probably didn't take people long to figure out that the crusty ends were good to use to dip in soups or as a garnish for other foods. Homemade croutons are SO EASY that you'll never go back to those stale crusties that you get in a box. They are also much easier on your teeth, and they don't explode in half when you try to stab one onto the end of your fork. But, I digress . . .
|It doesn't matter if your French bread is fresh or older for croutons|
|I usually use the traditional Garlic & Herb|
Mrs Dash blend for my herb-butter
|Remove from the oven when the edges get brown.|
|I just use my butcher knife to cut each |
slice into about 12 bite-size pieces
|Mmmmm . . . so much better than crunchy, store-bought croutons.|
Tip: save leftover croutons in a Ziploc bag, then toss 'em for a few
minutes over medium heat in a nonstick skillet to "re-crisp" them
before you serve them a second time.
|Add some grilled chicken and make it even better|
This salad is great as a side, but I've served it to my family as the main course with grilled chicken breasts and it's a great dinner. My kids love having "tiny garlic bread" on their salad. It's so delicious.