Caesar-Ish Salad With Celery Root "Croutons"

1. 1

   ["Preheat the oven to 425F. On a rimmed baking sheet, toss the cubed celery root with salt, black pepper, and the celery seed and drizzle with olive oil, tossing well to coat. Bake 20 - 25 minutes, until brown on the edges. Allow to cool slightly before adding to the salad.", "While the celery root cooks, make the dressing. First, rub the garlic clove all around inside the bowl you'll be serving the salad in. Then, mince the garlic (I find a pinch of salt makes a finer mince) and combine with the mayonnaise through orange juice (if you must stick to the classic, the juice of 1 lemon works in lieu of the orange). Whisk well to combine, then slowly drizzle in the olive oil, whisking continuously. Gently stir in the Parmesan cheese.", "Chop the romaine into bite-sized pieces and fill the salad bowl that has been pre-rubbed with garlic. Top with the roasted celery root, hard-boiled egg slices, and croutons (and extra shavings of Parmesan if you'd like!) Toss with the dressing and enjoy!", "Cook's note: my favorite method of making hard boiled eggs is to cover by 1 inch with cold water, bring to a gentle boil uncovered and cook at the boil 6 minutes, uncovered. Then remove from heat, cover with a lid, and rest 6 more minutes before running under cold water until cold enough to handle and peel.

2. 2

   To make fresh croutons, cut day old bread into about 1 inch cubes with a serrated knife. Toss with a drizzle of olive oil, salt and pepper (and other flavorings you'd like, such as garlic or herbs) and bake in a 500 degree oven for 10 - 15 min, stirring once halfway through cooking and watching closely to avoid burning (like I frequently do.)"]

No additional tips available.