Obo' Caesar Salad Recipe
romaine, kale, chard, fried shallot, parmesan, ciabatta croutons
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Greens
Wash and dry the romaine lettuce, kale, and swiss chard. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Preparation of Toppings
- 2
Prepare the Ciabatta Croutons
Preheat your oven to 375°F (190°C). Cut the ciabatta bread into small cubes. Toss the cubes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden brown and crispy.
- 3
Prepare Fried Shallots
In a small pan, heat oil over medium heat. Slice shallots thinly and fry them in the oil until golden brown. Drain on paper towels and set aside.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Assembling the Salad
- 5
Combine Salad
In the large bowl with the greens, drizzle the dressing over the salad. Toss gently to coat the greens evenly with the dressing.
- 6
Add Toppings
Sprinkle the fried shallots and Parmesan cheese over the top of the salad. Finally, add the ciabatta croutons and give a gentle toss to combine.
