Lemongrass Caesar Salad with Parmesan Croutons
| Serves 6
- 1 head romaine lettuce, inner leaves only, cut or torn into 1 ½ inch pieces
- 2 tablespoons parmesan cheese
- 1 French baguette
- 4 ounces butter
- 6 ounces grated or shredded parmesan cheese
- 3 stalks lemongrass
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoons rice wine vinegar
- 1/4 teaspoon dry mustard or wasabi paste
- 1/4 teaspoon cayenne, or to taste
- 1/4 teaspoon sugar
- Salt & pepper to taste
Make the dressing: Remove tough outer leaves from lemongrass. Trip off ends, and mince the bottom 2 – 3 inches of stalk to make roughly 1 tablespoon. In a blender or food processor, combine the minced lemongrass and garlic with remaining ingredients. Blend until smooth.
Make the parmesan croutons: Slice about ½ of the baguette into ¼ inch thick pieces. Butter both sides of the bread and place in a non-stick skillet on medium heat. Lightly brown the bread on both sides. Sprinkle in about half of the parmesan cheese and continue turning the bread until the cheese has melted. Remove the croutons from the skillet, allow to cool, and cut or break into smaller sizes, if desired.
Make the salad: Toss lettuce in a bowl with a light coating of dressing. Add croutons and remaining parmesan cheese. For a main course salad add smoked salmon, chicken, or shrimp.