Caesar Recipe
romaine, pecorino romano, eggplant croutons, house dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Eggplant Croutons
Preheat the oven to 400°F (200°C). Cut the eggplant into 1-inch cubes. Toss with 2 tablespoons of olive oil, salt, and black pepper. Spread the eggplant on a baking sheet and roast for 25-30 minutes, or until golden and crispy, stirring halfway through.
- 2
Make the Dressing
In a bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
- 3
Assemble the Salad
Chop the romaine lettuce and place it in a large bowl. Add the roasted eggplant croutons and grated Pecorino Romano cheese. Drizzle the dressing over the salad and toss gently to combine.
- 4
Serve
Serve immediately, garnished with additional Pecorino Romano cheese if desired.
