Caesar Recipe
HEARTS OF ROMAINE, PARMESAN, HOUSE BAKED CORNBREAD 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
Cornbread Croutons
Dressing
Method
Prepare Cornbread Croutons
- 1
Preheat the oven
Preheat your oven to 400°F (200°C).
- 2
Mix dry ingredients
In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
- 3
- 4
Combine mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Bake the cornbread
Pour the batter into a greased 9x9 inch baking dish and bake for about 20-25 minutes or until golden brown.
- 6
Cool and cut
Once baked, let cool for a few minutes, then cut into cubes to make croutons.
- 7
Toast croutons
Spread the cubes on a baking sheet and drizzle with olive oil. Toast in the oven for another 10 minutes until crispy.
Prepare Dressing
- 8
Combine ingredients
In a bowl, whisk together minced garlic, anchovy fillets, Dijon mustard, lemon juice, Worcestershire sauce, and olive oil.
- 9
Season
Add salt and black pepper to taste and whisk until well combined.
Assemble Salad
- 10
Chop romaine
Wash and chop the hearts of romaine into bite-sized pieces.
- 11
Combine salad ingredients
In a large salad bowl, combine the chopped romaine, croutons, and shaved Parmesan cheese.
- 12
Dress the salad
Drizzle the dressing over the salad and toss gently to combine.
- 13
Serve
Serve immediately and enjoy your Caesar salad!
