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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cornbread Caesar Napoleon Recipe

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This recipe for Cornbread Caesar Napoleon is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread muffins cut 3'' diameter circles 1/2'' thick 4 ea
Olive oil 1/4 c
Chopped Romaine 12 c
Caesar Dressing (Recipe Follows) 3 c
Shaved Parmesan 1 c

Caesar Dressing:
Red Wine Vinegar 1/2 c
Balsamic Vinegar 1/2 c
Worcestershire 2 Tbsp
Dijon Mustard 2 Tbsp
Egg Yolks 3 ea
Fresh Garlic Cloves 8 ea
Oregano Leaves 1 Tbsp
Tabasco 1 Tbsp
Lemon Juice 1 Tbsp
Black Pepper 1 Tbsp
Kosher Salt 1 Tbsp
Extra Virgin Olive Oil 3 c
Fine Grated Fresh Prmesan 2 c
Directions:
Directions:
1. In blender combine vinegers, Worcestershire, Dijon, Egg Yolks, garlic, oregano, tabasco, lemon juice, black pepper and Kosher salt. Blend on medium speed and slowly add olive oil 'till thickened. Stir in fine grated parmesan and chill one hour.
2. Slice cornbread in 3'' diameter circles 1/2'' thick. Heat skillet over medium high heat add olive oil and brown cornbread on each side 'till brown and crisp. Keep warm.
3. Toss chopped romaine with dressing 'till lightly coated.
3. In a bowl place one piece cornbread...top with tossed romaine and shaved parmesan. Repeat this with three pieces of cornbread and top with tossed romaine and shaved parmesan. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a great variation on a Caesar salad using your leftover cornbread or cornbread muffins. I have an amazing cornbread muffin recipe to follow.

 

 

 

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