Caesar Deluxe Recipe
little gem lettuce, toasted pepitas, avocado, cotija & chile-garlic croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Croutons
Toppings
Dressing
Method
Preparing the Salad Base
- 1
Wash and Prepare Lettuce
Rinse the little gem lettuce under cold water, then gently pat dry with a clean towel. Cut each head in half lengthwise and place in a large salad bowl.
- 2
Making the Croutons
- 3
Toast the Bread
Preheat the oven to 375°F (190°C). Cut the bread into bite-sized cubes. In a mixing bowl, combine the bread cubes with olive oil, garlic powder, chili powder, and salt. Toss until evenly coated.
- 4
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 15-20 minutes, or until golden brown and crispy, stirring halfway through for even browning. Remove from the oven and let cool.
Preparing the Dressing
- 5
Mix Ingredients
In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Stir until smooth and season with salt and pepper to taste.
Assembling the Salad
- 6
Combine Ingredients
In the large salad bowl with the lettuce, add the sliced avocado, toasted pepitas, and cotija cheese.
- 7
Dress the Salad
Drizzle the dressing over the salad ingredients and gently toss to combine. Add the croutons on top just before serving to maintain their crunch.