Jax Caesar Recipe
little gems greens, whole grain mustard dressing, parmesan, crouton
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 Base
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Little Gem Lettuce
Wash the little gem lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or spin in a salad spinner. Cut the lettuce heads in half lengthwise and place them on a serving platter.
- 2
Grate the Parmesan Cheese
Using a microplane or box grater, grate the parmesan cheese and set aside for garnish.
- 3
Prepare Croutons
If using store-bought croutons, measure out 1 cup. If making homemade croutons, cube bread into small pieces, toss with olive oil, salt, and any desired herbs, and bake at 375°F (190°C) for about 10-15 minutes until crispy.
Preparation of Dressing
- 4
Make the Dressing
In a small bowl or jar, combine the whole grain mustard, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk or shake well until all ingredients are emulsified and the dressing is smooth.
Assembly
- 5
Combine Salad and Dressing
Drizzle the dressing over the prepared little gem lettuce and toss gently to coat the leaves evenly.
- 6
Garnish and Serve
Sprinkle the grated parmesan cheese and croutons on top of the salad. Serve immediately while the croutons are crispy.
