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After all of the sugary sweets, I thought it would be nice to lighten things up a little. Honestly, if you cut out the cheese, this is a pretty healthy recipe (but cheese can't hurt that much...right?).
Well, this recipe would make my momma proud. She LOVES a classic caesar salad dressing, anchovies and all. Everyone needs to trust me though -- this DOES NOT taste fishy! I swear by it. Cooking with anchovies sounds strange and scary, but they really just have a nutty flavor when you mix them into things. It's delicious and simple, and will leave people wondering, "hmm...what is that little extra flavor that has me coming back for more and more?" Step outside your comfort zone and try it -- you'll be pleasantly surprised.
I put a little twist on the classic caesar by adding cornbread croutons. They are slightly sweet, a nice texture addition, and just look darn pretty. I'm a big fan of how this worked out!
What you'll need for the...
- Cornbread -- you can either make it form scratch, from a box, or buy it already made from the market
- 4-5 anchovy filets
- 1 large garlic clove
- juice of 1 lemon
- 1 egg yolk
- 1 tsp salt
- 1 tbsp pepper (I love pepper, but not everyone is such a fan. Add as much as you wish)
- 2 tbsp dijon mustard
- 1/2 cup olive oil
- 1-2 heads of romaine lettuce
- shaved parmesan cheese
- 1 chicken breast (optional)
How you make the...
Make, buy, etc. the cornbread according to the recipe directions. Allow to cool completely. Now, slice the bread into crouton-sized pieces. Spread the chunks on a cookie sheet and bake at 250 degrees for 40 minutes. Then, place on the top shelf and turn on the broil. MAKE SURE TO WATCH THE CROUTONS! They will burn VERY quickly. 1-2 minutes MAX on broil. Remove and allow to cool completely before using.
Super easy. Place all of the dressing ingredients into a food processor and pulse until there are no more chunks. Now taste it to make sure it's how you want it! If it's not how you want it, then add more salt/pepper/olive oil/mustard/or whatever you feel is missing. Refrigerate and use within 3 days!
Cook the optional chicken breast fully, seasoning with some olive oil and salt. Allow to rest for 1-2 minutes once fully cooked. Then, slice it into bite-sized pieces. Now, chop up the lettuce and place in it in a large bowl. Sprinkle with desired amount of parmesan, croutons, and chicken. Add dressing, mix, and DIVE IN! Yummy!
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