Caesar Salad with Sourdough Cracker

40m

This is a great Caesar salad combination! The cracker adds a wonderful texture and is a welcome change from traditional croutons. The leftover cracker is an excellent savory and crunchy component to any dish.

This cracker can be made with any kind of bread, but it is really good when made with sourdough or French loaf. You can also use the crusts to make homemade bread crumbs. The unbaked cracker base can be frozen and baked off fresh for another time.

Preheat the oven to 163 °C
Remove the crust from 1 loaf of sourdough bread
Trim off any remaining rough edges of the bread
Tear the bread into chunks and put them in a food processor
Pulse the bread on high until it is broken into medium pieces
Add ½ cup of shredded parmesan cheese
Add 3 tbsp of garlic confit, including the oil
Pulse on high until the bread is broken down into crumb-sized pieces. Transfer onto a piece of parchment paper
Evenly spread the crumbs over the paper
Cover with another piece of parchment paper and use a rolling pin to flatten. Transfer to a baking sheet
Remove the paper from the top and sprinkle with salt to taste
Bake for 10-15m until golden brown. The sourdough cracker is ready
Add ¼ cup of roasted garlic aioli to a bowl
Add 2 minced anchovies
Add 1 tsp of worcestershire sauce and 1 dash of tabasco sauce
Add 1 tsp of crushed black sesame seeds
Add ¼ cup of shredded parmesan cheese and mix everything together
Add the juice of ½ lemon
Add salt to taste and mix to combine. Reserve the dressing
Chop 1 head of romaine lettuce into bite-sized pieces
Transfer the lettuce to a bowl and add 1 pinch of salt
Add the remaining ¼ cup of shredded parmesan cheese
Add the dressing to taste
Add black sesame seeds to taste and mix to combine
Transfer the salad to a serving bowl
Add pieces of sourdough cracker to taste on top. The caesar salad with sourdough cracker is ready
Enjoy! It is delicious and worth the effort!