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Categories:
croutons eggplant all-purpose eggs bread crumbs Salad Caesar dressing baby arugula fennel cherry tomatoes lemons eggs capers sardines
Viewed: 49 - Published at: 2 years agoIngredients
- Eggplant Croutons
- 2 cups eggplant, peeled, 1/2-inch dice
- 1/2 cup all-purpose flour
- 2 each eggs, beaten
- 1/2 cup seasoned dry bread crumbs
- Salad
- 2 cups KRAFT Creamy Caesar Dressing
- 1 gal. baby arugula, lightly packed
- 2 qt. fennel, shaved
- 80 each fresh asparagus spears, grilled
- 2 cups cherry tomatoes, halved, oven roasted
- 2 cups Roasted Preserved Lemons
- 1 cup eggs, hard cooked, chopped
- 1/3 cup capers
- 32 each canned sardines, chopped
Method
- Eggplant Croutons: Coat eggplant in flour, then in eggs, then bread crumbs.
- Deep fry, in batches, in 375 degrees F oil 2 min.
- or until crisp and golden brown; drain on paper towels.
- For each serving: Drizzle 2 Tbsp.
- dressing onto plate.
- Toss 1 cup arugula with 1/2 cup fennel, 5 asparagus spears and 2 Tbsp.
- tomatoes; arrange on plate.
- Top with 2 Tbsp.
- each Roasted Preserved Lemons and Eggplant Croutons, 1 Tbsp.
- eggs, 1 tsp.
- capers and 2 sardines.
