Caesar Salad Recipe
mixed greens, roasted golden beets, grapes, candied walnuts, goat cheese, honey vinaigrette
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Ingredients
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Salad
Candied Walnuts
Honey Vinaigrette
Method
Salad
- 1
Roast beets
Preheat oven to 400°F (200°C). Trim beet tops, scrub, and wrap each beet loosely in foil with a drizzle of olive oil (about 1 tsp total) and a pinch of salt. Place on a baking sheet and roast 45–60 minutes until tender when pierced with a knife. Let cool, unwrap, peel with a knife or rub with a towel, and cut into 1/2-inch wedges.
- 2
While beets roast, wash and thoroughly dry the mixed greens; store in the refrigerator until ready to assemble to keep crisp.
- 3
Halve the grapes and crumble the goat cheese into small pieces.
- 4
To assemble: in a large bowl, combine the mixed greens (6 cups), roasted beet wedges, and halved grapes. Toss gently with enough honey vinaigrette to lightly coat (about 3–4 tablespoons). Transfer to serving plates and sprinkle crumbled goat cheese and candied walnuts on top.
Candied Walnuts
- 5
Line a small baking sheet or plate with parchment paper. In a medium nonstick skillet over medium heat, add the walnut halves, sugar (2 tbsp), and butter (1 tsp). Stir continuously as the sugar melts and coats the walnuts, 3–4 minutes. Watch carefully to prevent burning; reduce heat if sugar starts to smoke.
- 6
Honey Vinaigrette
- 7
In a small bowl or jar, combine Greek yogurt or mayonnaise (2 tbsp), honey (1 tbsp), Dijon mustard (1 tsp), red wine vinegar (1 tbsp), lemon juice (1 tsp), minced garlic (1 clove), salt (1 tsp), and black pepper (1 tsp). Whisk or shake to combine.
- 8
- 9
Store dressing in the refrigerator up to 3 days. Bring to room temperature and whisk before using if it firms up.