Caesar Salad Box Recipe
romaine, parmesan, croutons, lemon wedge and house Caesar dressing on the side.
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Ingredients
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Lunch Box Menu - Caesar Salad Box
Method
Rinse and dry romaine lettuce. Tear into bite-sized pieces and place in a large mixing bowl.
Sprinkle a pinch of salt and pepper over the lettuce. Toss gently to distribute seasonings.
Grate or shave parmesan cheese. Set aside a portion to top the finished salad; mix the rest into the greens if desired.
Just before serving, add croutons to the greens to maintain crunch. If packing for lunch, keep croutons in a separate small bag and add at mealtime.
Include a fresh lemon wedge on the side. The diner can squeeze over the salad before eating.
If the dressing is on the side, provide 1/2 cup (120 ml) of house Caesar dressing. In a bowl or small container, whisk dressing to combine 1 clove minced garlic (optional), 1 teaspoon Dijon mustard (optional), and 1 tablespoon olive oil for a smoother texture, then fold into the dressing. Alternatively, use the house Caesar dressing as provided.
In a compartmentalized lunch box, place the dressed greens in one section, Parmesan cheese, and croutons in another. Place the lemon wedge and dressing container in separate compartments to keep components fresh and crunchy. If dressing is already mixed, toss lightly with greens just before eating.