Southern Caesar Salad Recipe
Shaved Parmesan, House Croutons, Deviled Egg
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Ingredients
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Salad Base
Croutons
Deviled Eggs
Dressing
Method
Prepare the Deviled Eggs
- 1
- 2
- 3
Prepare the Filling
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, paprika, salt, and pepper to taste.
- 4
Assemble the Deviled Eggs
Spoon or pipe the yolk mixture back into the egg whites. Set aside.
Make the Croutons
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Bread
In a large bowl, toss the French bread cubes with olive oil, garlic powder, salt, and black pepper.
- 7
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer and bake for 15-20 minutes, or until golden brown and crisp. Stir halfway through.
Prepare the Salad
- 8
Chop the Romaine
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 9
Make the Dressing
In a small bowl, whisk together minced garlic, anchovy paste, Worcestershire sauce, lemon juice, olive oil, salt, and pepper to taste.
- 10
Combine the Salad
Pour the dressing over the romaine and toss to coat evenly.
- 11
Add Toppings
Top the salad with shaved Parmesan cheese and the homemade croutons.
- 12
Serve with Deviled Eggs
Arrange the deviled eggs on the side or on top of the salad before serving.