This Roasted Romaine Caesar Salad takes a classic dish and ups the ante just a tad with a lightly charred romaine that adds a new depth of flavor to an old favorite. The salad features a silky smooth and creamy dressing, homemade and lightly seasoned croutons, and freshly shaved, salty parmesan!
I love a good Caesar Salad, and I am not ashamed to say that until recently, I have never attempted to master my own at home. I was a Caesar Salad poser.
Salad
2 cup torn french bread or country loaf
2 ½ tbsp olive oil
½ tsp garlic powder
½ tsp sea salt
3 heads romaine lettuce
Shaved Parmesan
Black pepper
Caesar Dressing
1 oz anchovy filets in olive oil, about 6 filets
8 tbsp olive oil
3 tbsp parmesan cheese, finely grated
3 tbsp lemon juice
½ tps dijon mustard
1 egg yolk
Pinch kosher salt
Directions:
- Preheat the oven to 400 Fahrenheit. Tear the bread into roughly 1 inch chunks and spread onto a large baking sheet in a single layer. Drizzle with two tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon of garlic powder, and toss until evenly coated and seasoned. Bake for 10-15 minutes, or until crisp and lightly browned.
- Halve romaine heads lengthwise and place on two large baking sheets. Lightly drizzle romaine with remaining ½ tbsp of olive oil, and bake for 6-7 minutes, or until romaine is lightly charred.
- Prepare caesar dressing by adding anchovies, olive oil, parmesan cheese, lemon juice, dijon mustard, egg yolk, and kosher salt to a food processor, and blend until silky smooth.
- Note: you can also use an immersion blender. Or blend by hand by crushing the anchovy filets into a paste, and then whisking the remaining ingredients together until silky.
- Assemble salads by layering roasted romaine heads onto a serving platter. Drizzle evenly with the caesar dressing, top with homemade croutons. Garnish with shaved parmesan cheese and freshly ground black pepper.
Roasted Romaine Caesar Salad
This Roasted Romaine Caesar Salad takes a classic dish and ups the ante just a tad with a lightly charred romaine that adds a new depth of flavor to an old favorite. The salad features a silky smooth and creamy dressing, homemade and lightly seasoned croutons, and freshly shaved, salty parmesan!
Ingredients
Salad
- 2 cup torn French bread or country loaf
- 2 ½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp sea salt
- 3 heads romaine lettuce
- Shaved Parmesan
- Black pepper
Caesar Dressing
- 1 oz anchovy filets in olive oil, about 6 filets
- 8 tbsp olive oil
- 3 tbsp parmesan cheese, finely grated
- 3 tbsp lemon juice
- ½ tps dijon mustard
- 1 egg yolk
- Pinch kosher salt
Instructions
- Preheat the oven to 400 Fahrenheit. Tear the bread into roughly 1 inch chunks and spread onto a large baking sheet in a single layer. Drizzle with two tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon of garlic powder, and toss until evenly coated and seasoned. Bake for 10-15 minutes, or until crisp and lightly browned.
- Halve romaine heads lengthwise and place on two large baking sheets. Lightly drizzle romaine with remaining ½ tbsp of olive oil, and bake for 6-7 minutes, or until romaine is lightly charred.
- Prepare caesar dressing by adding anchovies, olive oil, parmesan cheese, lemon juice, dijon mustard, egg yolk, and kosher salt to a food processor, and blend until silky smooth.
- Assemble salads by layering roasted romaine heads onto a serving platter. Drizzle evenly with the caesar dressing, top with homemade croutons. Garnish with shaved parmesan cheese and freshly ground black pepper.
Notes
You can also use an immersion blender for the dressing. Or blend by hand by crushing the anchovy filets into a paste, and then whisking the remaining ingredients together until silky.
Nutrition Information
Yield 6 Serving Size 1/2 head of romaineAmount Per Serving Calories 332Total Fat 28gSaturated Fat 4gCholesterol 38mgSodium 476mgCarbohydrates 20gFiber 7gSugar 4gProtein 7g
Nutrition information isn't always accurate.
