Pumpkin Caesar Salad with Sage Sourdough Croutons
- serves 4
The perfect salad for autumn! Brown, crispy croutons sit on top of fresh green romaine lettuce with a pumpkin-y dressing, subtle and yet distinctly flavoured for fall.
4 (1-inch) slices grainy sourdough bread, cut into large cubes
4 tsp extra-virgin olive oil
2 tsp dried sage
¼ tsp salt
Ground black pepper, to tasteDressing and Salad
½ cup pumpkin puree
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 Tbsp Worcestershire sauce (vegan and gluten-free, if required)
¼ tsp salt
Coarsely ground black pepper, to taste
1 head romaine lettuce, torn into bite-sized pieces or left whole to enjoy with a knife and fork
1. Preheat oven to 375ºF. On a large-rimmed baking sheet, toss all crouton ingredients until evenly coated. Bake for 5 minutes, toss, and bake for 5 to 10 minutes longer, until light brown and crisped. Set aside.Dressing and Salad
1. In a small bowl, mix all dressing ingredients.
2. If tossing salad, combine romaine, croutons, and dressing. Serve immediately. If enjoying with a knife and fork, mound whole romaine leaves on a plate, drizzle with dressing, and top with croutons. Serve immediately.
Excerpt from Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day (Skyhorse Publishing, September 6, 2016)