Southern Caesar Salad Recipe
Butter beans, cheese cracklin, cornbread gremolata, Caesar dressing
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Ingredients
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Salad Base
Cornbread Gremolata
Cheese Cracklin (savory cheese crisp)
Southern-style Caesar Dressing
Finishing & Assembly
Method
Salad Base
- 1
Prepare beans and greens
If using canned butter beans, drain and rinse them well, then pat dry with paper towels. If using cooked beans, ensure they are cooled and lightly firm. Place the chopped romaine and sliced kale into a large mixing bowl and toss briefly to combine.
Cornbread Gremolata
- 2
Make the gremolata
Crumble the cornbread into a medium bowl to produce coarse crumbs (about 1 cup). Add the chopped parsley, lemon zest, minced garlic, olive oil, salt, and black pepper. Toss thoroughly until the cornbread is evenly coated and slightly moistened. Taste and adjust salt/lemon zest if needed. Set aside to allow flavors to meld while you make the other components.
- 3
Optional to toast
If you prefer a crunchier gremolata, heat a small skillet over medium heat, add the cornbread gremolata mixture and toast, stirring frequently, 3–5 minutes until lightly golden. Let cool before using.
Cheese Cracklin (savory cheese crisp)
- 4
Bake or pan-sear cheese crisps
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, or use a silicone mat. Spoon small mounds (about 1 tablespoon each) of the grated Parmesan onto the sheet and flatten each mound into a 2–3 inch circle, leaving space between. Sprinkle a tiny pinch of smoked paprika and black pepper on each round. Bake 5–7 minutes until edges are golden and centers look set. Alternatively, heat a nonstick skillet over medium and cook 2–3 crisps at a time, 2–3 minutes per side until golden. Transfer crisps to a rack to cool and harden. Break some into shards for topping and reserve a few whole rounds for garnish.
Southern-style Caesar Dressing
- 5
Emulsify dressing
In a medium bowl, mash the minced anchovies with the garlic and a pinch of salt to form a paste. Whisk in the Dijon mustard and Worcestershire sauce. Add the mayonnaise and Greek yogurt and whisk until smooth. Stir in lemon juice, olive oil, grated Parmesan, and hot sauce if using. Season with salt and freshly ground black pepper to taste. If dressing is too thick, whisk in up to 1 tablespoon of water to reach desired consistency. Chill briefly if time allows to let flavors meld.
Assembly & Finish
- 6
- 7
Add gremolata and cheese cracklin
Scatter the cornbread gremolata over the dressed salad, tossing lightly to distribute the crunchy herbed crumbs. Crumble cheese cracklin shards over the salad and reserve a few larger pieces to garnish on top for texture contrast.
- 8
Plate and serve
Divide the salad among 4 plates or serve family-style in a large bowl. Finish each portion with an additional sprinkle of grated Parmesan if desired and a lemon wedge on the side. Offer extra dressing on the side. Serve immediately so the cornbread gremolata and cheese cracklin remain crisp.
