Truffle Caesar Recipe
Romaine/Baby Kale/Biscuit Crouton/Black Truffle/Parmesan/*Caesar Dressing. Anchovies Upon Request
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Ingredients
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Salad Base
Biscuit Croutons
Dressing
Garnishes
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, combine romaine lettuce and baby kale. Tear the romaine into bite-sized pieces and roughly chop the baby kale. Set aside.
Biscuit Croutons
- 2
Make Biscuit Croutons
Preheat your oven to 375°F (190°C). Cut the biscuit dough into small cubes. Toss them in a bowl with olive oil, garlic powder, and salt until evenly coated. Spread them out on a baking sheet and bake for 15-20 minutes or until golden brown and crispy. Let cool.
Dressing and Assembly
- 3
Assemble the Salad
Once the croutons are ready, add them to the bowl with the romaine and kale. Drizzle the Caesar dressing over the salad and toss gently to combine. If using anchovies, chop them finely and mix them into the salad at this stage.
- 4
Finish the Salad
Grate the black truffle over the top of the salad and sprinkle with Parmesan cheese. Serve immediately.