Culinary SOS: Caesar salad dressing and croutons
Focaccia is used for croutons in this recipe from PizzaVino in Sebastopol, Calif.
PizzaVino's Caesar salad with crunchy croutons (Kirk McKoy / Los Angeles Times / July 25, 2013)
Dear SOS: I'm hoping the chef at PizzaVino, a lovely little restaurant on the plaza in Sebastopol, Calif., will share his secret for the most delicious crunchy croutons I've ever tasted. It seems as if many of us "Hail, Caesar"!
Dear Carol: The secret to PizzaVino's croutons is focaccia, which makes the croutons extra light and crisp when toasted. Tossed with tender lettuce in a tangy Caesar dressing, this salad makes a refreshing side dish or light meal.
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PizzaVino's Caesar salad with crunchy croutons
Total time: 1 hour, 10 minutes
Servings: 4 to 6
Note: Adapted from PizzaVino in Sebastopol, Calif.
VIDEO: Watch Times Test Kitchen manager Noelle Carter make this dish in the L.A. Times Test Kitchen
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste
Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia with the olive oil until evenly coated, then toss with the salt. Spread the bread on a large, rimmed baking sheet and toast until golden and crunchy, 15 to 20 minutes.
Caesar salad dressing
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided