
Caesar Salad with Parmesan crisps and Bruschetta Style Croutons
with drench Vegan Caesar
Romain lettuce or kale
Shredded Parmesan
Shaved Parmesan
Parmesan crisps-see recipe below
Bruschetta style croutons-see recipe below
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Toss chopped cleaned Romain lettuce or kale with drench vegan caesar dressing & shredded parm.
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Top salad with shaved parm
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Decorate the perimeter of the platter with Parmesan crisps and bruschetta style croutons as in photo
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Homemade Bruschetta Style Croutons
Long slender loaf of French bread or chiabata bread
Olive oil
Shredded Parmesan cheese
Himalayan sea salt
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Slice bread about a quarter to a half an inch thick at an angle
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Brush both sides with olive oil with a pastry brush
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Sprinkle lightly with Himalayan sea salt
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Sprinkle lightly with shredded parmesan cheese
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Bake at 375 degrees for about 10 min and enjoy a crispy crust and chewy center.
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Use the croutons to decorate the outer edge of your platters similar to the photo.
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Parmesan Crisps
Preheat oven to 400 degrees
Place a circle of Parmesan cheese on a silicone sheet on a cookie sheet. I do three rows of four so there’s 12 total on a cookie sheet.
Bake for 8 minutes on 400°
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