Recipe courtesy of Food Network Kitchen
Show: Food 911
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 servings

Ingredients

Directions

Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork. 

In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Kale Caesar Salad

Recipe courtesy of Anne Burrell

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Caesar's Palace Salad

Recipe courtesy of Jill Davie

Caesar Salad

Recipe courtesy of Geoffrey Zakarian

Caesar Salad

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Latest Stories