RecipesRECIPES

Caesar Salad with Sun-Dried Tomatoes

Prep Time: 15 minutes / Cook Time: 20 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

5 tbsp Sun-Dried Tomato Garlic
3 tbsp olive oil (or reserved oil from drained sun-dried tomatoes)
3 cups bread cubes
2 oz. diced anchovy filets
½ cup olive oil
⅓ cup lemon juice
1 tbsp dijon mustard
½ tsp worcestershire sauce
Ground black pepper to taste
1 head of romaine lettuce, washed, dried, torn and chilled
½ cup Julienne Cut Sun-Dried Tomatoes in oil, drained with oil reserved
½ cup grated parmesan cheese.

Instructions

Step 1
Make the bread crumbs. Heat the oven to 325 degrees. Warm 3 tbsp sun-dried tomato garlic and olive oil in a skillet. Add bread cubes and toss to coat with oil. Transfer to a baking sheet and cook for 12-15 minutes, tossing occasionally.

Step 2
Prepare dressing. Combine remaining sun-dried tomato garlic with anchovies in a blender. Add olive oil, lemon juice, mustard, worcestershire, and pepper. Blend thoroughly.

Step 3
Gently tear lettuce into a salad bowl. Top with croutons and sun-dried tomatoes. Toss salad in dressing and sprinkle with cheese. Enjoy!

PRODUCT USED

Garlic with Spices

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Caesar Salad with Sun-Dried Tomatoes

Prep Time: 15 minutes / Cook Time: 20 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

5 tbsp Sun-Dried Tomato Garlic
3 tbsp olive oil (or reserved oil from drained sun-dried tomatoes)
3 cups bread cubes
2 oz. diced anchovy filets
½ cup olive oil
⅓ cup lemon juice
1 tbsp dijon mustard
½ tsp worcestershire sauce
Ground black pepper to taste
1 head of romaine lettuce, washed, dried, torn and chilled
½ cup Julienne Cut Sun-Dried Tomatoes in oil, drained with oil reserved
½ cup grated parmesan cheese.

Instructions

Step 1
Make the bread crumbs. Heat the oven to 325 degrees. Warm 3 tbsp sun-dried tomato garlic and olive oil in a skillet. Add bread cubes and toss to coat with oil. Transfer to a baking sheet and cook for 12-15 minutes, tossing occasionally.

Step 2
Prepare dressing. Combine remaining sun-dried tomato garlic with anchovies in a blender. Add olive oil, lemon juice, mustard, worcestershire, and pepper. Blend thoroughly.

Step 3
Gently tear lettuce into a salad bowl. Top with croutons and sun-dried tomatoes. Toss salad in dressing and sprinkle with cheese. Enjoy!

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