Description
Smoky Caesar Salad with Grilled Lemons and Homemade Croutons offers a fresh twist on the classic Caesar, with smoky grilled lemons, crunchy homemade croutons, and a creamy, homemade Caesar dressing.
Ingredients
- 3 Romaine lettuce hearts, washed and chopped
- 1/2 cup fresh Parmesan cheese, grated
- 1 tablespoon olive oil (for grilling lemons)
- 1 loaf of French baguette or sourdough, cubed
- 1 tablespoon butter, melted
- Salt and pepper, to taste
- For the Homemade Caesar Dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt (or sour cream for a richer taste)
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon anchovy paste (or 2 anchovy fillets, finely chopped)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup fresh Parmesan cheese, grated
- For Grilled Lemons:
- 2 lemons, halved
Instructions
- Preheat your oven to 375°F (190°C).
- Cube the bread into bite-sized pieces and place them on a baking sheet. Drizzle with melted butter and toss to coat. Season with salt and pepper. Bake for 10-15 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool.
- Heat a grill or grill pan over medium-high heat. Drizzle the cut sides of the lemon halves with olive oil. Place them cut side down on the grill and cook for 3-4 minutes until grill marks appear and the lemons are slightly charred. Remove and set aside.
- In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, garlic, anchovy paste, smoked paprika, salt, pepper, and Parmesan cheese until smooth and well combined.
- Toss the chopped Romaine lettuce with a few tablespoons of the Caesar dressing to coat. Add the croutons and toss again.
- Squeeze the grilled lemons over the salad to add a smoky citrus flavor. Optionally, serve the grilled lemon halves on the side.
- Top with freshly grated Parmesan cheese, toss gently, and serve immediately.
Notes
- Storage: Store leftover dressing in an airtight container for up to 3-4 days. Croutons can be stored in a zip-top bag for up to a week.
- For a vegan option, substitute the mayonnaise and yogurt with plant-based alternatives and use nutritional yeast instead of Parmesan cheese.
- For extra flavor, try adding vegetables like roasted beets or cherry tomatoes.
- Air fry the croutons by coating bread cubes in butter and seasoning, then air fry at 350°F (175°C) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Grill & Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
