My Version Caesar Salad with Sweet Potato "croutons"
fenway @Fenway
This is a really great new version to a caesar salad The croutons are always a hit!!
Open in Cookpad AppCooking 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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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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