Spring Caesar with Crispy Eggplant Croutons

Spring Caesar with Crispy Eggplant Croutons
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 cups [500 mL]
all-purpose flour 2.2 oz. [63 g] 1/2 cup [125 mL]
eggs, beaten 3.4 fl oz [97 g] 2 each
seasoned dry bread crumbs 2.1 oz. [60 g] 1/2 cup [125 mL]
Salad 2.1 oz. [60 g] 1/2 cup [125 mL]
Kraft Creamy Caesar Dressing 16 fl oz [450 g] 2 cups [500 mL]
baby arugula 12 oz. [340 g] 1 gal. [4 L]
fennel, shaved 2 lb. [900 g] 2 qt. [2 L]
fresh asparagus spears, grilled 3 lb. [1.4 kg] 80 each
cherry tomatoes, halved, oven roasted 8 oz. [225 g] 2 cups [500 mL]
Roasted Preserved Lemons 8 oz. [225 g] 2 cups [500 mL]
eggs, hard cooked, chopped 4.8 oz. [136 g] 1 cup [250 mL]
capers 1.6 oz. [45 g] 1/3 cup [75 mL]
canned sardines, chopped 1 lb. [450 g] 32 each
Eggplant Croutons
eggplant, peeled, 1/2-inch dice 10 g 2 Tbsp. [30 mL]
all-purpose flour 4 g 1/2 Tbsp. [7 mL]
eggs, beaten 6 g 1 Tbsp. [15 mL]
seasoned dry bread crumbs 4 g 1/2 Tbsp. [7 mL]
Salad 4 g 1/2 Tbsp. [7 mL]
Kraft Creamy Caesar Dressing 1 fl oz [30 g] 2 Tbsp. [30 mL]
baby arugula 0.75 oz. [20 g] 1 cup [250 mL]
fennel, shaved 2 oz. [60 g] 1/2 cup [125 mL]
fresh asparagus spears, grilled 3 oz. [85 g] 5 each
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]
eggs, hard cooked, chopped 9 g 1 Tbsp. [15 mL]
capers 3 g 1 tsp. [5 mL]
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 Eggpant 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 Dressng in place of Kraft Creamy Caesar Dressing.

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Nutritional Information
Calories
 260
Total fat
 19 g
Saturated fat
 3.5 g
Cholesterol
 110 mg
Sodium
 1050 mg
Carbohydrate
 20 g
Dietary fibre
 6 g
Sugars
 7 g
Protein
 14 g
Vitamin A
 20 %DV
Vitamin C
 30 %DV
Calcium
 20 %DV
Iron
 30 %DV