Bolton Little gem romaine, Classic dressing, red onion, sourdough croutons, Reggiano | Add Spanish Cured Anchovies +$4.00

Preheat the oven to 375°F (190°C). Cut the sourdough bread into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes or until golden brown.

Make the Croutons

In a bowl, whisk together lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, olive oil, salt, and black pepper until well combined.

Prepare the Dressing

In a large bowl, chop the Little gem romaine and add the sliced red onion. Pour the dressing over the salad and toss to combine. Add the baked croutons and toss gently.

Assemble the Salad

Plate the salad and sprinkle with grated Parmesan Reggiano cheese. If using, add the Spanish cured anchovies on top. Serve immediately.

Serve

Little gem romaine lettuce

Red onion

lento caesar salad

Recipe information

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