Baby Romaine Salad Recipe

Preparation Directions

1. 1

   Grill the Shishito Peppers

   Preheat a grill or grill pan over medium-high heat. Toss the shishito peppers in olive oil, salt, and black pepper. Grill for about 5-7 minutes, turning occasionally, until blistered and slightly charred. Remove and set aside.

2. 2

   Prepare the Anchovy Breadcrumbs

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and cook until golden brown, about 3-4 minutes. Add the anchovy fillets and cook for an additional minute, stirring frequently to combine. Remove from heat.

3. 3

   Assemble the Salad

   In a large bowl, combine the baby romaine lettuce and grilled shishito peppers. Drizzle with Caesar dressing and toss gently to combine.

4. 4

   Serve

   Plate the salad and top with the anchovy breadcrumbs and grated Parmesan cheese. Serve immediately.