Clover Caesar salad style crouton cups
Caesar salad style crouton cups
½ c Olive Pride blend
2 cloves garlic, finely grated
2 teaspoons dried Italian herbs
12 slices sandwich bread, crust removed
3 anchovy fillets, chopped
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup Olive Pride Blend
Shredded Romaine lettuce
Preheat to 180.
Stir the Olive Pride, grated garlic and Italian herbs in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Brush both sides of each slice with the mixture. Press one slice into each cup of a muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
Mound the anchovies, chopped garlic and 1 teaspoon salt on cutting board or use a pestle and motar, until it forms a paste like texture. Whisk the egg yolk, lemon juice and mustard together in medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of Olive Pride into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and whisk until smooth. Taste and adjust the seasoning with salt if needed.
Toss the lettuce half of the dressing in a large bowl, then taste and add additional dressing if desired. Add some salad inside each crouton cup and top with feta cheese