Caesar Salad Recipe
grilled Romaine wedge + caesar + cornbread croutons + shaved parmesan
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Ingredients
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Salad Base
Caesar Dressing
Cornbread Croutons
Toppings
Method
Prepare the Salad Base
- 1
Grill the Romaine
Preheat your grill to medium heat. Cut the Romaine lettuce heads into quarters lengthwise. Brush the cut sides with olive oil and sprinkle with salt and black pepper. Grill the wedges for 2-3 minutes on each side until they are slightly charred and tender. Remove from the grill and set aside.
Make the Caesar Dressing
- 2
Blend the Dressing
In a blender, combine the garlic cloves, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, and mayonnaise. Blend until smooth. Gradually add the Parmesan cheese while blending until fully incorporated. Season with salt and black pepper to taste.
Prepare the Cornbread Croutons
- 3
Make Croutons
Preheat the oven to 375°F (190°C). Cut the cornbread into small cubes. Toss the cubes with olive oil and salt in a bowl. Spread the cubes on a baking sheet in a single layer. Bake for 15-20 minutes or until golden brown and crispy, stirring halfway through.
Assemble the Salad
- 4
Combine and Serve
On a large serving platter, arrange the grilled Romaine wedges. Drizzle the Caesar dressing over the top. Sprinkle with the cornbread croutons and finish with shaved Parmesan cheese. Serve immediately.