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    Un-Caesar with Rosemary & Thyme Croutons

    Read original issue here

    ingredients

    makes 4

    for the croutons:

    • 2 tablespoons extra virgin olive oil
    • 1 small sprig fresh thyme
    • 1 small sprig fresh rosemary
    • 1 garlic clove, peeled and smashed
    • 2 cups of 1/2" cubes of sourdough bread
    • coarse sea salt
    • freshly ground black pepper
    • smoked dulse flakes

    for the salad:

    • 2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
    • 1 cup sunflower seeds
    • 1/2 cup fresh lemon juice
    • 1/4 cup extra virgin olive oil
    • 3/4 cup water
    • 2 large cloves garlic, peeled and smashed
    • 1 tablespoon capers
    • 2 teaspoons smoked dulse flakes
    • 1/2 teaspoon salt
    • freshly ground pepper

     

    preparation

    for the croutons:

    1. Heat the olive oil in a large skillet over medium heat.

    2. Add the thyme, rosemary and garlic and cook for about a minute or until fragrant.

    3. Add the bread and toss together. Sauté for about four minutes, or until the bread is lightly browned and has absorbed all of the delicious oil.

    4. Remove to a paper towel-lined plate and discard the thyme, rosemary and garlic.

    5. Season the croutons with salt, pepper and smoked dulse flakes.

    for the salad:

    1. Tear the lettuce into small pieces and place in a large salad bowl.

    2. Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about 5 minutes or until just barely browned and starting to smell nutty and fragrant.

    3. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly smooth.

    4. Dress the lettuce with as much dressing as you’d like.

    5. Serve with the Rosemary & Thyme Croutons.




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