Caesar Salad Recipe

Time45m

Serves4

baby romaine, micro greens, balsamic eggplant & housemade croutons

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into rounds and marinate with balsamic vinegar, salt, and pepper for 30 minutes. Grill or roast until tender.
2
Make the Croutons
Cut bread into cubes, toss with olive oil, garlic powder, salt, and pepper. Bake at 375°F (190°C) for 10-15 minutes until golden brown.
3
Assemble the Salad
In a large bowl, combine the baby romaine, micro greens, grilled balsamic eggplant, and croutons. Drizzle with Caesar dressing, toss gently to combine.
4
Serve
Top with freshly grated Parmesan cheese and additional black pepper if desired. Serve immediately.