Caesar Salad Recipe
romaine, house-made cornbread croutons, shaved parmesan, roasted garlic caesar dressing
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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparation of Croutons
- 1
Make Cornbread Croutons
Preheat your oven to 375°F (190°C). Cut the cornbread into small cubes (about 1-inch). In a mixing bowl, combine the cornbread cubes, olive oil, garlic powder, salt, and pepper. Toss until the bread is evenly coated.
- 2
Bake Croutons
Spread the seasoned cornbread cubes on a baking sheet in a single layer. Bake in the preheated oven for about 15-20 minutes, or until golden and crispy. Stir halfway through for even baking. Remove and let cool.
Preparation of Dressing
- 3
Make the Dressing
In a mixing bowl, combine mayonnaise, lemon juice, minced garlic, Worcestershire sauce, anchovy paste, and black pepper. Whisk together until smooth and well combined. Stir in grated parmesan cheese. Adjust seasoning to taste.
Assembling the Salad
- 4
Prepare the Salad
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 5
Combine Ingredients
Add the shaved parmesan cheese and the cooled cornbread croutons to the bowl with the romaine lettuce.
- 6
Dress the Salad
Pour the roasted garlic caesar dressing over the salad. Toss gently to combine, ensuring everything is evenly coated.