Caesar Salad (gfo, Vego) Recipe
Romaine, Crispy Guanciala, Pecorino Romano, Caesar Dressing, red pepper aioli, focaccia crouton
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
Dressing
Croutons
Method
Preparation
- 1
Prepare the Focaccia Croutons
Preheat your oven to 375°F (190°C). Cut the focaccia bread into bite-sized cubes.
- 2
In a mixing bowl, combine the focaccia cubes with olive oil, garlic powder, and salt. Toss well to ensure all pieces are coated.
- 3
Spread the croutons on a baking sheet in a single layer and bake for 10-15 minutes or until golden brown and crispy. Stir halfway through for even cooking.
Salad Assembly
- 4
Assemble the Salad
Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place in a large salad bowl.
- 5
Crisp the guanciala slices in a skillet over medium heat until golden and crispy, about 3-4 minutes per side. Remove and let drain on paper towels.
- 6
Add the crispy guanciala and shredded Pecorino Romano cheese to the bowl with romaine.
- 7
Drizzle the Caesar dressing over the salad and toss gently to combine. Adjust the amount of dressing to your taste.
- 8
Add the red pepper aioli on top of the salad as a drizzle or serve on the side.
- 9
Finally, add the focaccia croutons just before serving to maintain their crunch.
- 10
Serve immediately and enjoy your Caesar Salad!