|Food Studies for Caterers|
|by David Watson|
Emphasizes the practical understanding of food hygiene and nutrition combined with catering.
Results 111 - 120 of 254 for caesar croutons
Whisk first 9 ... and cut Romaine lettuce into 1 1/2 inch pieces. Add dressing to lettuce and toss well. Add croutons and Parmesan cheese. Toss and serve.
Combine ingredients in blender until smooth. Croutons: Cut bread ... and Mozzarella cheese and Parmesan cheese. Toss in croutons and dress with dressing.
Pour dressing over lettuce in large salad bowl. Add croutons. Blend all ingredients in a blender or food processor for 6 to 10 seconds.
Crush the anchovies ... leaves to dressing in bowl and toss well. Add Parmesan cheese and croutons. Serve on salad plates and top with freshly ground pepper.
CROUTONS: Saute garlic ... towels. DRESSING: Combine all ingredients and stir. SALAD: Tear up Romaine in small pieces. Add croutons and dressing and toss.
Rub salad bowl ... pieces of lettuce are covered and shiny. Add croutons and toss again. If possible, host should make this salad at the table. Serves 8.
Wash and trim ... with lettuce and croutons and serve on ... decorate with anchovy strips if you like them. Serve with extra Parmesan cheese on the side.
Whip together with ... whip olive oil, lemon, chopped garlic, dijon mustard. Pour this over chilled torn lettuce, toss with Parmesan cheese and croutons.
Combine first 7 ... blend for 1 minute. Pour 1/2 cup dressing over lettuce. Top with grated cheese and croutons. Recipe makes enough dressing for 2-3 salads.
Rub salad bowl ... mustard, Worcestershire sauce and vinegar until well blended. Pour over greens; toss lightly; sprinkle with Parmesan cheese and croutons.
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