Fall Caesar

Oh, how I love an Indian Summer. Mother Nature gave us a taste of what is to come last week. Rain, sleet, hail and snow...temperatures dropping below freezing. But this week she is giving us a chance to rake up the leaves and put away our summer clothes before she blasts us again. And will I answer the call? Probably not....it is so beautiful outside!
This salad is happiness on a plate for me. Although not a traditional Caesar dressing, it still carries the same bold flavor. Paired with warm croutons and buttery textured roasted vegetables...it is fabulous. Served on its own or with a slice of pizza or bowl of soup, this salad is easy and answers the call of fall. Enjoy!

FALL CAESAR

1/2 cup freshly grated Parmesan

1/4 cup olive oil

1/4 cup vegetable oil

1/4 cup fresh lemon juice

2 garlic cloves

1 teaspoon Worcestershire sauce
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2 cups day old bread, cut into 1 inch squares
2 cups red cabbage, thick sliced
2 cups butternut squash, thinly sliced
1 cup carrots, thinly sliced
3 heads romaine lettuce
¼ cup olive oil
3 cloves garlic, minced
½ cup Parmesan
Salt and pepper

Combine Parmesan, lemon juice, garlic and Worcestershire in a blender. Slowly emulsify the oils in. Blend until smooth. Season to taste with salt and pepper.
Arrange the bread cubes on a sheet pan. Arrange the butternut squash, carrots, and red cabbage on another sheet pan. Combine the garlic and oil in a bowl and toss ½ with the bread cubes and the other half with the vegetables. Sprinkle the bread cubes with the Parmesan, and the vegetables with salt and pepper. Bake in a 400 degree oven for 20 minutes-for the vegetables and 15 for the bread cubes. Remove from oven and cool completely. Toss the cooled vegetables with the dressing and dress the romaine leaves with it. Top with croutons.