Make Spicy Wedge Caesar Salad with Cornbread Croutons for Dinner

March 20, 2024

Calling all caesar salad lovers! This beauty is bursting with fresh cilantro and spicy jalapeños, and is the perfect

for all your weeknight .

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Yields:

4

serving(s)

Prep Time:
25 mins

Total Time:
40 mins

Ingredients

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Croutons

Dressing and Salad

  • 1/2 c.

    fresh cilantro

  • 1/2 c.

    mayonnaise

  • 3 tbsp.

    grated parmesan cheese, plus shaved parmesan for topping

  • 2 tbsp.

    olive oil 

  • Juice of 1 lime

  • 1 tsp.

    dijon mustard 

  • 1/4 tsp.

    sugar

  • 1/4 tsp.

    black pepper, plus more to taste

  • 4

    anchovy fillets

  • 2

    garlic cloves

  • 1

    large jalapeño pepper, stemmed, seeded and cut into chunks

  • Kosher salt, to taste

  • 2

    romaine lettuce hearts

See Nutritional Information

Directions


    1. Step 

      1

      For the croutons: Preheat the oven to 325 ̊. Combine the cornbread, melted butter, paprika, chile powder and garlic powder in a medium bowl. Gently toss until coated. Spread out on a baking sheet and bake, tossing halfway through, until lightly browned and crisp, 30 to 35 minutes. Let cool.

    2. Step 2Meanwhile, for the dressing: Combine the cilantro, mayonnaise, grated parmesan, olive oil, lime juice, mustard, sugar, pepper, anchovies, garlic and jalapeño in a blender. Puree until smooth. Taste and add salt and more pepper if needed.
    3. Step 3Remove any wilted outer leaves from the romaine. Cut each lettuce heart in half lengthwise through the core. Rinse the lettuce, shake off any excess water and pat dry. Arrange on a platter and drizzle with the dressing. Top with the croutons, shaved parmesan and a few grinds of pepper.
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