Allegro Caesar Salad Recipe
Romaine, Sourdough Crouton, Baby Tomato, Fresh Grated Parmesan, House Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Croutons
Preheat the oven to 375°F (190°C). Cut the sourdough bread into small cubes. Place the bread cubes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Bake for about 10-15 minutes or until golden brown and crispy.
- 2
Make the Dressing
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined. Adjust seasoning to taste.
- 3
Prepare the Salad
Rinse and chop the romaine lettuce into bite-sized pieces. Place the lettuce in a large salad bowl. Halve the baby tomatoes and add them to the bowl.
- 4
Combine Ingredients
Drizzle the prepared dressing over the romaine and tomatoes. Toss gently to ensure the salad is evenly coated with the dressing.
- 5
Add Croutons and Cheese
Once the croutons are ready, add them to the salad. Sprinkle the fresh grated Parmesan cheese on top. Give the salad one final toss.
- 6
Serve
Serve the Allegro Caesar Salad immediately, garnished with additional Parmesan if desired.