Spicy Wedge Caesar Salad with Cornbread Croutons
You'll want to put this spicy dressing on everything!
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
40 mins
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Ingredients
Croutons
- 2 cups cubed cornbread (about 1-inch cubes)
- 1 Tbsp. salted butter, melted
- 1/2 tsp. sweet paprika
- 1/4 tsp. chipotle chile powder
- 1/4 tsp. garlic powder
Dressing and Salad
- 1/2 cup fresh cilantro
- 1/2 cup 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
Directions
- Step 1For 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.
- 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.
- 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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