Caesar Salad with Toasted Breadcrumbs
Caesar Salad with Toasted Breadcrumbs
Ingredients
For the Toasted Breadcrumbs
- 2 tablespoons butter
- 1/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese, grated
For the Caesar Dressing
- 1 egg yolk
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese, grated
- to taste salt
- to taste pepper
For the Salad Assembly
- 1 head romaine lettuce, chopped
- as needed Parmesan cheese, grated, for garnish
Instructions
- 1
Melt the butter in a medium pan over medium heat.
⏱️ 1 min
- 2
Add the panko breadcrumbs, garlic powder, salt, and pepper to the pan. Toast the mixture, stirring frequently, until the breadcrumbs are golden brown and fragrant.
⏱️ 5 min
- 3
Remove the pan from the heat and stir in the 1/4 cup grated Parmesan cheese until well combined. Set aside to cool.
⏱️ 1 min
- 4
In a medium bowl, combine the egg yolk, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until well combined.
⏱️ 3 min
- 5
While continuously whisking, slowly drizzle in the olive oil until the mixture emulsifies and becomes creamy.
⏱️ 5 min
- 6
Stir in the 1/4 cup grated Parmesan cheese. Season the dressing with salt and pepper to taste, then whisk again until all ingredients are fully combined.
⏱️ 2 min
- 7
In a large serving bowl, add the chopped romaine lettuce.
⏱️ 1 min
- 8
Pour the prepared Caesar dressing over the chopped lettuce. Gently toss the lettuce and dressing until the lettuce is thoroughly coated.
⏱️ 2 min
- 9
Sprinkle the toasted breadcrumbs over the salad.
- 10
Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Caesar Salad with Toasted Breadcrumbs
For the Toasted Breadcrumbs
- 2 tablespoons butter
- 1/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese, grated
For the Caesar Dressing
- 1 egg yolk
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese, grated
- to taste salt
- to taste pepper
For the Salad Assembly
- 1 head romaine lettuce, chopped
- as needed Parmesan cheese, grated, for garnish
Instructions
- 1
Melt the butter in a medium pan over medium heat.
⏱️ 1 min - 2
Add the panko breadcrumbs, garlic powder, salt, and pepper to the pan. Toast the mixture, stirring frequently, until the breadcrumbs are golden brown and fragrant.
⏱️ 5 min - 3
Remove the pan from the heat and stir in the 1/4 cup grated Parmesan cheese until well combined. Set aside to cool.
⏱️ 1 min - 4
In a medium bowl, combine the egg yolk, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until well combined.
⏱️ 3 min - 5
While continuously whisking, slowly drizzle in the olive oil until the mixture emulsifies and becomes creamy.
⏱️ 5 min - 6
Stir in the 1/4 cup grated Parmesan cheese. Season the dressing with salt and pepper to taste, then whisk again until all ingredients are fully combined.
⏱️ 2 min - 7
In a large serving bowl, add the chopped romaine lettuce.
⏱️ 1 min - 8
Pour the prepared Caesar dressing over the chopped lettuce. Gently toss the lettuce and dressing until the lettuce is thoroughly coated.
⏱️ 2 min - 9
Sprinkle the toasted breadcrumbs over the salad.
- 10
Garnish with additional grated Parmesan cheese, if desired, and serve immediately.