If you’ve (somehow) found yourself with a surplus of delicious bread baked in your Fourneau Oven, we have the perfect recipe for you to try this holiday season. This stuffing-inspired Caesar salad with grilled celery and sage and thyme croutons will pair well with anything you serve at the Thanksgiving table.
We made our perfectly golden brown croutons using the Fourneau 2.0 Aluminum Tray, but you can just as easily bake the croutons using a sheet pan. (If you opt to use a sheet pan, baking times will vary, so make sure to keep an eye on how the croutons are progressing.) We like a golden brown exterior and a softer interior, but you can play with size and bake time to achieve your desired level of crispiness. If you would like to include this Caesar salad as part of your Thanksgiving feast, we recommend grilling the celery ahead of time and refrigerating it before use.
If you want to super-charge the fresh "herbiness" of these croutons, you can make the Sage and Thyme Bread recipe below. If you have extra bread that has been sitting around for a few days and want to put it to a higher purpose, this recipe will work with anything you have on hand. Just mix in a few extra pinches of herbs before baking the croutons. If you're looking for a gluten-free alternative, you can use these recipes and not miss out on any of the flavor.
Recipe: Caesar Salad with Homemade Croutons
Sage and Thyme Bread:
500 g bread flour
1 tsp dried sage
1 tsp dried thyme
5 g active dry yeast
10 g salt
375 g water
⅓ - ½ a loaf of Sage and Thyme Bread (or any bread of your choice)
2-3 tbs olive oil
salt + pepper to taste
(if you aren't using Sage and Thyme Bread, use extra dried herbs in the coating)
1 tbsp olive oil
1 tbsp mayonnaise
2 cloves of crushed garlic
1 tbsp lemon juice
1 tsp fish sauce (optional)
1/4 cup fresh finely grated Parmesan cheese
2 stalks grilled celery
1 head of romaine lettuce
For the bread:
Mix all dry bread ingredients (including the herbs) thoroughly.
Add water to the mixture and stir until all dry and wet ingredients are combined.
Cover bowl tightly with plastic wrap.
Allow dough to rise for 12-18 hours, depending on weather and temperature.
Turn the dough out onto a floured work surface and use the envelope fold method to shape the dough.
"Split" the dough by pressing into the center lengthwise (like you would a baguette).
Fold the dough in half and pinch the seams closed.
Cover the floured loaf with a towel or plastic wrap and let sit for 45 minutes to 2 hours.
Preheat oven to 475F while bread is resting.
Slide the baking tray into the Fourneau and close hatch. Cook with the hatch closed for 15-20 minutes.Remove hatch and cook with hatch off for an additional 15 minutes or until crust is golden brown.
Remove from oven and allow to cool completely.
For the Croutons and Caesar Salad:
Preheat oven to 350 degrees.
Spread croutons on the aluminum tray evenly (do not use the silicone mat) and bake for about 5 minutes.
Flip croutons and bake for another 5 minutes.
|COMBINE||Add the romaine lettuce and croutons to the bowl with dressing and toss until everything is evenly coated.
Grate additional parmesan cheese over the top if desired.
If you are making dinner for more than 3-4 guests, or you want to make enough croutons to have leftovers (which we highly recommend!) make sure to double or even triple the recipe and store them in an airtight container in your fridge once they have cooled.
If you made the Thyme and Sage Bread and happen to have some leftover, serve it toasted with butternut squash soup or use it the next day to accompany Thanksgiving leftovers.
We hope that you get to make this delicious Caesar salad this Thanksgiving! If you do, be sure to tag us on Instagram @fourneauoven with the hashtag #fourneauoven.
Wishing you an amazing holiday dinner with your family and friends,
The Fourneau Team
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