Caesar Salad Recipe
shaved asparagus & arugula, house caesar dressing, parmesan crisp, focaccia 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
Caesar Dressing
Parmesan Crisp
Method
Prepare the Salad Base
- 1
Prepare Asparagus
Using a vegetable peeler, shave the asparagus into thin ribbons. Set aside.
- 2
Prepare Focaccia Croutons
Preheat the oven to 375°F (190°C). Cut the focaccia bread into small cubes and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 10-15 minutes or until golden and crisp. Remove from oven and let cool.
- 3
Combine Greens
In a large bowl, add the arugula and shaved asparagus. Toss gently to combine.
Make the Caesar Dressing
- 4
Blend Ingredients
In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Make Parmesan Crisp
- 5
Bake Parmesan
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate the Parmesan cheese and place small mounds (about 2 tablespoons each) onto the parchment-lined sheet, spacing them apart. Bake for about 5-7 minutes or until golden and crisp. Remove from the oven and let cool.
Assemble the Salad
- 6
Combine Salad
Drizzle the prepared Caesar dressing over the arugula and asparagus. Toss gently to coat all the greens evenly.
- 7
Serve
Transfer the salad to serving plates. Top with focaccia croutons and Parmesan crisps. Serve immediately.