Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• DRESSING:
• 1/2 cup plain whole milk yoghurt
• 1/2 cup mayonnaise
• 1/2 tablespoon tahini
• 1/2 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon garlic powder
• juice of 1/2 large lemon
• 2 tablespoons grated Parmesan
• 1/2 tsp black pepper
• 1/2 tsp salt
• CROUTONS:
• 14 ounces bread of choice cubed, I used a loaf of sourdough
• 1/2 cup olive oil
• 2 teaspoons minced garlic
• 1/2 to 1 teaspoon salt to taste
• sprinkle of black pepper
• 2 tablespoons parsley finely chopped
• 2 tablespoons grated parmesan
• SALAD:
• 2 whole heads romaine lettuce chopped
• 1 cup cucumber diced
• 1/2 cup black olive sliced thin
• 1 teaspoon sumac
• 1/4 cup dried cranberries optional
• 1/4 cup shreded parmesan

Method

1. Stir the yogurt, mayonnaise, tahini, mustard, Worcestershire sauce, anchovy paste, garlic powder, lemon juice, parmesan, black pepper and salt in a small bowl until smooth and creamy.
2. Heat the oven to 375°F. Stir the olive oil with the minced garlic, salt and black pepper in a small bowl.
3. Toss the cubed bread with the garlic oil on a baking tray until every piece is coated and bake 10 to 15 minutes until dry and crisp.
4. Toss the croutons with the parsley and parmesan and let them cool to room temperature.
5. Put the romaine, cucumber, olives, sumac, cranberries if using and parmesan in a large salad bowl and toss them with as much dressing as you like.
6. Mix the croutons through the salad just before serving so they stay crisp.

Prep: 25 min · Cook: 15 min · Total: 40 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).