Caesar Salad with Parmesan crisps and Bruschetta Style Croutons
with drench Vegan Caesar
Romain lettuce or kale
Parmesan crisps-see recipe below
Bruschetta style croutons-see recipe below
Toss chopped cleaned Romain lettuce or kale with drench vegan caesar dressing & shredded parm.
Top salad with shaved parm
Decorate the perimeter of the platter with Parmesan crisps and bruschetta style croutons as in photo
Homemade Bruschetta Style Croutons
Long slender loaf of French bread or chiabata bread
Shredded Parmesan cheese
Himalayan sea salt
Slice bread about a quarter to a half an inch thick at an angle
Brush both sides with olive oil with a pastry brush
Sprinkle lightly with Himalayan sea salt
Sprinkle lightly with shredded parmesan cheese
Bake at 375 degrees for about 10 min and enjoy a crispy crust and chewy center.
Use the croutons to decorate the outer edge of your platters similar to the photo.
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°