Big Caesar Recipe
Romaine lettuce, Cesar dressing, fresh shaved parmesan, grilled lemon, crostini
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation
- 1
Prep the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water. Remove the damaged outer leaves, and then chop the remaining lettuce into bite-sized pieces. Pat dry with a paper towel.
- 2
Prepare the Grilled Lemon
Preheat a grill or grill pan over medium heat. Cut the lemons in half and grill cut-side down for about 5 minutes, or until grill marks appear. Remove from heat and set aside.
- 3
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice a baguette into 1/2-inch thick pieces. Arrange on a baking sheet, drizzle with olive oil, and toast in the oven for about 5-7 minutes or until golden brown. Remove and let cool.
Assembly
- 4
Combine Ingredients
In a large salad bowl, combine the chopped romaine lettuce and Caesar dressing. Toss well to ensure the lettuce is evenly coated.
- 5
Add Toppings
Top the dressed romaine with fresh shaved Parmesan cheese, the grilled lemon halves (squeezed over the salad), and the crostini.
- 6
Serve
Serve immediately as a fresh and vibrant salad. Optionally, add extra Parmesan and freshly cracked pepper on top.
