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Thai Caesar
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RECIPE: THAI CAESAR SALAD

Thai Caesar Salad

You've never had a Caesar like this before! We amp up the lemon flavors with lemongrass, and swap the anchovies for fish sauce. Don't be put off the long ingredients list – most of them are just getting tossed in the food processer, so this one is pretty darn low maintenance. This salad is a great accompaniment to any fish entrée, especially if you've prepared it with an Asian-style marinade, like soy-ginger.

Ingredients

For the salad:

For the curried croutons:

For the dressing

Directions

First, prepare the croutons:Preheat oven to 200 degrees.In a large mixing bowl, toss diced bread in oil. Toss oiled bread in curry powder, and sprinkle with salt and pepper to taste.Spread seasoned croutons on a baking sheet. Dry in oven for approximately 20 minutes, until croutons are dry and crunchy.While the croutons are drying, prepare the dressing:Blend all ingredients except oil into food processor on high, until just blended. Scrape sides, turn processer back on high, and slowly add oil in thin stream until emulsified.Now toss your salad!In a large bowl, toss chopped romaine with enough dressing to coat (do this to your personal taste – you will have leftover dressing!). Next, toss in remaining Parmesan cheese, and croutons. Serve immediately.Your leftover dressing will keep in the refrigerator for up to 4 days.*consuming raw or undercooked foods may increase your risk of foodborne illness

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Thai Caesar



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