Knife And Fork Artisan Caesar Salad Recipe
local artisan romaine, house-made dressing, lemon parm crumb, crispy capers, pickled onions, roasted garlic, freshly shaven parmesan
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
Dressing
Lemon Parmesan Crumb
Method
Preparation
- 1
Prepare the Dressing
In a bowl, combine the roasted garlic, mayonnaise, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, salt, and black pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
- 2
Make the Lemon Parmesan Crumb
In a small bowl, mix the bread crumbs, lemon zest, grated Parmesan cheese, and olive oil until well combined. Spread the mixture on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown.
Assembly
- 3
Assemble the Salad
In a large bowl, toss the romaine lettuce with the prepared dressing until evenly coated. Add the pickled onions and crispy capers, and toss gently. Top with freshly shaven Parmesan cheese and the toasted lemon Parmesan crumb.
