My Version Caesar Salad with Sweet Potato "croutons"

This is a really great new version to a caesar salad The croutons are always a hit!!
My Version Caesar Salad with Sweet Potato "croutons"
This is a really great new version to a caesar salad The croutons are always a hit!!
Cooking Instructions
- 1
Heat enough oil in Dutch oven to come halfway up pan, heat oil to 350°F or until a potato cube sizzles when put in oil.
- 2
Fry potato cubes until brown and crispy, it can take 5 to 10 minutes depending on how moist the sweet potatoes are. Drain on paper towels and 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. Whisk until very smooth. Taste and adjust if needed.
- 4
Toss romaine lettuce with some of the dressing and transfer to a platter. Surround lettuce with tomatoes, drizzle a bit of dressing on each tomato. Crumble parmesan shavings over salad and top with hot sweet potato croutons and serve immediately. Enjoy.
- 5
I have also made russet potato croutons for this salad and a combination of both!
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