Fruited Caesar Salad Recipe

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Fruited Caesar Salad Recipe
Fruited Caesar Salad Recipe photo by Taste of Home
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Fruited Caesar Salad Recipe

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"I couldn't find a single Caesar salad recipe I liked, so I combined ingredients from a few recipes and came up with this one," shares Kathy Keleher of Oak Creek, Wisconsin. "The addition of fruit gives this salad such a wonderful flavor. You could use a mango or mixed dried fruit instead of an apple or a pear."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, peeled, divided
  • 1/4 teaspoon salt, divided
  • 2 cups cubed French bread
  • 4 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 4 cups torn romaine
  • 2 tablespoons shredded Parmesan cheese
  • 1 medium apple or ripe pear, diced

Directions

For croutons, combine 2 tablespoons oil, one garlic clove and 1/8 teaspoon salt in a bowl; let stand for 1 hour. Strain oil and discard garlic. Toss bread cubes the oil; place on a baking sheet. Bake at 400° for 6-7 minutes or until golden brown, stirring occasionally. Cool.
In a small bowl, combine the lemon juice, mustard, Worcestershire sauce, pepper and remaining oil and salt. Mince remaining garlic; stir into dressing.
Place romaine in a salad bowl; drizzle with dressing. Add the croutons, Parmesan cheese and apple; toss to coat. Yield: 2 servings.
Originally published as Fruited Caesar Salad in Taste of Home June/July 2004, p49

  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, peeled, divided
  • 1/4 teaspoon salt, divided
  • 2 cups cubed French bread
  • 4 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 4 cups torn romaine
  • 2 tablespoons shredded Parmesan cheese
  • 1 medium apple or ripe pear, diced
  1. For croutons, combine 2 tablespoons oil, one garlic clove and 1/8 teaspoon salt in a bowl; let stand for 1 hour. Strain oil and discard garlic. Toss bread cubes the oil; place on a baking sheet. Bake at 400° for 6-7 minutes or until golden brown, stirring occasionally. Cool.
  2. In a small bowl, combine the lemon juice, mustard, Worcestershire sauce, pepper and remaining oil and salt. Mince remaining garlic; stir into dressing.
  3. Place romaine in a salad bowl; drizzle with dressing. Add the croutons, Parmesan cheese and apple; toss to coat. Yield: 2 servings.
Originally published as Fruited Caesar Salad in Taste of Home June/July 2004, p49

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ohitsmellissa User ID: 8629215 237817
Reviewed Nov. 21, 2015

"Just delicious! I thought it was only me that loves this combination!"

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