A caesar-ish salad that comes together quick. The croutons are a good way to use up stale bread, but not a necessity here.
Ingredients
- 1/2 head of celery preferably including some inner stalks and leaves
- 6 anchovy fillets minced
- 2 garlic cloves grated
- 1/2 cup parmesan grated
- Olive oil
- Juice of ½ lemon
- 1/2 – 1 c bread torn into bite-sized pieces
Instructions
Make the croutons.
- Heat the oven to 400°F.
- Toss the torn bread with the olive oil and a light sprinkling of salt and pepper.
- Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes.
Make the salad.
- Cut the celery stalks on an angle into thin slices. Put celery in a bowl of ice water for at least 20 minutes. Drain and dry.
- Meanwhile, put the anchovies, garlic, parmesan, and olive oil in a bowl and mash thoroughly to make a paste. Add the lemon juice and some pepper.
- Add the celery and toss thoroughly to coat.
- Add more lemon, salt, parm, or pepper to taste.
- Break the croutons down to smaller pieces and add to the salad. Finish with more cheese or some olive oil.