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Ceasar Salad with Herbed Croutons
By Melissa's Corporate Chefs


For the Dressing
1/4 cup Parmesan Cheese freshly grated
4 Anchovy Fillet
1 1/2 tablespoons Organic Lemon juice freshly squeezed
1 clove Organic Garlic
1 tablespoon Dijon Mustard
2 teaspoons Worcestershire Sauce
1/4 cup Olive Oil

For Croutons
1 1/2 tablespoons Olive Oil
1 tablespoon Parmesan Cheese freshly grated
4 cups Bread cut in cubes about 1 inch square

For the Salad
4 cups Romaine Hearts coarsely torn
1/4 cup Parmesan Cheese freshly grated
2 cups Veggie Chicken Strips


Combine 1/4 cup Parmesan, anchovies, Worcestershire, lemon juice, 1 garlic clove, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

Croutons and Salad
Preheat oven to 325°F. Toss bread cubes with olive oil and parmesan cheese. Spread out on rimmed baking sheet. Sprinkle with salt and pepper.

Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl.

Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and chicken, toss well. Season with salt and pepper.