Caesar Salad with "Crusty" Croutons

1. 1

   Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking.

2. 2

   Add 1/4 cup of the cheese to a medium bowl and set aside.

3. 3

   Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick.

4. 4

   Cut the dough into thin strips, about 1/4-inch wide.

5. 5

   When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches).

6. 6

   Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes.

7. 7

   Transfer the croutons to the bowl with the cheese and toss to coat.

8. 8

   Continue frying and dredging the dough in the cheese until all the dough is used.

9. 9

   When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil.

10. 10

    Season with salt and pepper, to taste and toss well to evenly coat the lettuce.

11. 11

    Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.

12. 12

    Transfer to a serving platter and top with additional cheese, if desired.

* Per serving · 4 servings · Values may vary.