Editor's note: This recipe is from chef Wolfgang Puck.
If you don't have a Caesar salad on your menu in California, the customers will rebel. For a zesty Provençal touch, the Caesar at Spago is served with croutons slathered with our homemade tapenade.
When you can find baby romaine, use it. If you can't, trim the outer leaves of the larger variety and, if necessary, break them into bite-size strips.
Recipe information
Yield
Makes 2 to 4 servings
Ingredients
Croutons:
Salad:
Preparation
Step 1
1. Preheat the oven to 350°F.
Step 2
2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
Step 3
3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
Step 4
4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
Step 5
5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.
