Spring Caesar with Crispy Eggplant Croutons

Ingredients
Ingredients | Weights | Measures |
---|---|---|
Eggplant Croutons | ||
eggplant, peeled, 1/2-inch dice | 5.8 oz. [165 g] | 2 cup [500 ml] |
Eggplant Croutons | ||
all-purpose flour | 2.2 oz. [63 g] | 1/2 cup [125 ml] |
Eggplant Croutons | ||
eggs, beaten | 4.8 oz. [136 g] | 1 cup [250 ml] |
Eggplant Croutons | ||
seasoned dry bread crumbs | 2.1 oz. [60 g] | 1/2 cup [125 ml] |
Salad | ||
Renée's Caesar Dressing | 2 cup [500 ml] | |
Salad | ||
baby arugula | 12 oz. [340 g] | 1 gal. [4 L] |
Salad | ||
fennel, shaved | 2 lb. [900 g] | 2 qt. [2 L] |
Salad | ||
fresh asparagus spears, grilled | 3 lb. [1.4 kg] | 80 each |
Salad | ||
cherry tomatoes, halved, oven roasted | 8 oz. [225 g] | 2 cup [500 ml] |
Roasted Preserved Lemons | 8 oz. [225 g] | 2 cup [500 ml] |
Salad | ||
eggs, hard cooked, chopped | ||
Salad | ||
capers | 1.6 oz. [45 g] | 1/3 cup [75 ml] |
Salad | ||
canned sardines, chopped | 1 lb. [450 g] | 32 each |
Eggplant Croutons | ||
eggplant, peeled, 1/2-inch dice | 10 g | 2 Tbsp. [30 ml] |
Eggplant Croutons | ||
all-purpose flour | 4 g | 1/2 Tbsp. [7 ml] |
Eggplant Croutons | ||
eggs, beaten | 6 g | 1 Tbsp. [15 ml] |
Eggplant Croutons | ||
seasoned dry bread crumbs | 4 g | 1/2 Tbsp. [7 ml] |
Salad | ||
Renée's Caesar Dressing | 2 Tbsp. [30 ml] | |
Salad | ||
baby arugula | 0.75 oz. [20 g] | 1 cup [250 ml] |
Salad | ||
fennel, shaved | 2 oz. [60 g] | 1/2 cup [125 ml] |
Salad | ||
fresh asparagus spears, grilled | 3 oz. [85 g] | 5 each |
Salad | ||
cherry tomatoes, halved, oven roasted | 0.5 oz. [15 g] | 2 Tbsp. [30 ml] |
Roasted Preserved Lemons | 0.5 oz. [15 g] | 2 Tbsp. [30 ml] |
Salad | ||
eggs, hard cooked, chopped | 9 g | 1 Tbsp. [15 ml] |
Salad | ||
capers | 3 g | 1 tsp. [5 ml] |
Salad | ||
canned sardines, chopped | 1 oz. [30 g] | 2 each |
Directions
Eggplant Croutons:
Coat eggplant in flour, then in eggs, then bread crumbs. Spread onto bottom of parchment-lined sheet pan. Bake in 375ºF (190ºC) standard oven 30 min. or until crisp and golden brown, stirring after 20 min.
For each serving:
Drizzle 2 Tbsp. (30 mL) dressing onto plate. Toss 1 cup (250 mL) arugula with 1/2 cup (125 mL) fennel, 5 asparagus spears and 2 Tbsp. (30 mL) tomatoes; arrange on plate.
Top with 2 Tbsp. (30 mL) each Roasted Preserved Lemons and Eggplant Croutons, 1 Tbsp. (15 mL) eggs, 1 tsp. (5 mL) capers and 2 sardines.
Kraft Kitchens Tips
570692 : 145445
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