Spring Caesar with Crispy Eggplant Croutons

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Yield:

16 servings, 1 salad (291 g) each

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

Deep-Fried Eggplant Croutons

Coat eggplant as directed. Deep fry, in batches, in 375ºF (190ºC) oil 2 min. or until crisp and golden brown; drain on paper towels.

Substitute

Use Pure Kraft Asiago Caesar Dressing in place of RENÉE'S Caesar Dressing.

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Monounsaturated Fat

0.5 g

Polyunsaturated Fat

0.5 g

Vitamin D

6 %DV

Vitamin E

15 %DV

Potassium

15 %DV

Added Sugars

0 g

Calories

340

Total fat

26 g

Saturated fat

2 g

Trans Fat

0 g

Cholesterol

105 mg

Sodium

510 mg

Carbohydrate

18 g

Dietary fibre

5 g

Sugars

6 g

Protein

14 g

Vitamin A

40 %DV

Vitamin C

30 %DV

Calcium

25 %DV

Iron

30 %DV

Spring Caesar with Crispy Eggplant Croutons

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