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Farmhouse Caesar Salad

Prep Time:

20 Minutes

Cook Time:

15 Minutes

Makes:

Feeds 6

You'll need three (3) heads Romaine Lettuce with outer leaves removed and tender inner leaves washed in cold water and spun dry.

 

EQUIPMENT

Food Processor
Cutting Board
Chef Knife
Cheese Grater
Baking Sheet
Microwave
Rubber Spatula
Peppermill

 

FOR THE CROUTONS

3 slices Fresh or stale bread (crust removed and diced into ½ inch cubes)
1 cloves Garlic, minced
2 oz Olive Oil
½ oz Parmesan Cheese, finely shredded
Sea Salt and Fresh Cracked Pepper to taste

INGREDIENTS

(If you unable to find Za’atar, mix the following dry spices together)

3 tablespoons dried thyme

3 tablespoons toasted sesame seeds

2 tablespoons sumac

½ teaspoon kosher salt

Tabbouleh

1 cup bulgur wheat

2 tablespoons of Za'atar seasoning

1¾ cups water

¼ cup lemon juice, reserve half

¼ cup good quality, olive oil

½ cup fresh parsley, finely chopped

1½ cups celery stalk and inner leaves, finely chopped

¼ cup green onion, thinly sliced

½ cup plain Greek yogurt mixed with 2 teaspoons of Za’atar

¼ cup roasted walnuts, rough chopped

½ cup crumbled feta cheese

Salt and pepper (to taste)

  DIRECTIONS

  1. Add minced garlic to olive oil
  2. Toss bread with olive oil and garlic mixture until all the bread is coated.
  3. Spread evenly on a baking sheet. Sprinkle with parmesan and season with salt and pepper.
  4. Bake at 300 degrees for 15 minutes. Stir bread around and bake an additional 5-10 minutes or until they feel crisp.

 

CAESAR DRESSING

2 ea. Stella’s Lucky egg yolks
1 Tbsp. Dijon mustard
½ Tbsp. Garlic, minced.
½ Tbsp. Capers, chopped.
½ Tbsp. Caper juice
1 tsp. Black Pepper, fresh ground
2 tsp. Anchovy paste (optional)
¼ Cup Parmesan cheese, finely shredded
2 ea. Lemons juiced and zested.
1 tsp. Worcestershire sauce
½ Cup Extra virgin olive oil

 

DRESSING DIRECTIONS

  1. In a food processor add yolks, mustard, garlic, capers, caper juice, lemon juice and zest, Worcestershire. Pulse a few times to incorporate all ingredients.
  2. Turn food processor on and slowly drizzle the olive oil so that it forms an emulsion. The dressing should be creamy at this point. (if it is broken add an ice cube and 1 oz ice water to the running processor)
  3. Remove lid and taste for seasoning. Add black pepper and half of the parmesan cheese. Pulse a few times to incorporate. Store in an airtight container for up to 7 days.

 

TO SERVE

We like to keep the leaves whole but if you wish to chop the leaves, do so now. In a large bowl spread some of the dressing around the sides. Place your lettuce into the bowl and lightly toss. Add more dressing if needed. Top with croutons and remaining parmesan cheese. Add a couple twists from a pepper mill table side.

 

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.