Caesar Salad Recipe
Little gem lettuce with baby kale, rustic croutons, tahini dressing and a mountain of grana padano
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Ingredients
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Salad Base
Croutons
Tahini Dressing
Topping
Method
Preparing the Salad Base
- 1
Wash the greens
Rinse the little gem lettuce and baby kale under cold running water to remove any dirt. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- 2
Chop the greens
Cut the little gem lettuce into quarters lengthwise and remove the core. Tear the baby kale into smaller pieces if the leaves are large.
Making the Croutons
- 3
Prepare the bread
Cut the rustic bread slices into small cubes (about 1 inch in size).
- 4
Season the croutons
In a mixing bowl, combine the bread cubes, olive oil, garlic powder, and salt. Toss until the bread is evenly coated.
- 5
Bake the croutons
Spread the seasoned bread cubes on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy, tossing halfway through.
Preparing the Tahini Dressing
- 6
Combine ingredients
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and black pepper until smooth and creamy. Adjust the consistency with more water if needed.
Assembling the Salad
- 7
Mix the salad
In a large salad bowl, combine the chopped lettuce and baby kale. Drizzle the tahini dressing over the greens and toss gently to coat.
- 8
Add croutons and cheese
Top the salad with the crispy croutons and a generous sprinkle of grated Grana Padano.
- 9
Serve
Serve immediately and enjoy your delicious Caesar Salad!