Summer Caesar Salad Recipe with Homemade Dressing

You know I can’t keep things normal, I’m always trying to twist up something new, and this Summer Caesar Salad Recipe with Homemade Dressing is my latest.  While some of it had to do with wanting to eat a chicken caesar, the other had to do with just wanting to use up some things I had in house like assorted cherry tomatoes, eggs, sourdough bread, etc.  When making things like this I am always reminded at how easy it is to make recipes that seem so difficult like homemade caesar dressing or even homemade croutons.

There are certainly other things I could have put in here to make it more summery if you will, but lately I’m all about trying to use up what’s laying around.  Even the croutons could have easily been made out of French or Italian bread, and the tomatoes could have just been plain Roma’s or vine-ripe.  The whole point is to get the most out of what you already have.  Lastly for the Caesar dressing it was as easy as putting all of the ingredients into a blender and  turning it to high for 10 seconds, easy right?!  There is also nothing better than homemade salad dressings, nothing!  So on to the salad.

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You’ll also notice little shreds of kale in this salad for a an extra healthy kick, and flavor.

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and of course a big guy below for pinning!

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Summer Caesar Salad Recipe with Homemade Dressing
 
Try this delicious Summer Caesar Salad Recipe with Homemade Dressing with a twist!
Ingredients
For the Dressing:
  • 2 egg yolks
  • ½ cup of shredded Pecorino cheese
  • juice of 1 ripe lemon
  • 1 tablespoon of anchovies paste
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of grainy mustard
  • 1 cup of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Croutons:
  • ½ cup of melted unsalted butter
  • 6 cups of 1" inch cut sourdough bread
  • Kosher salt and fresh cracked pepper to taste
For the Salad:
  • 10 Romaine leaves
  • 2 cups thinly sliced kale
  • 3 hard boiled eggs sliced in half
  • 1 cup of chopped crispy bacon
  • ½ cup of shredded Pecorino cheese
  • 2 cups of assorted cherry tomatoes cut in half
  • 2 six ounce chicken breasts
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Dressing: Add all of the ingredients to a blender and turn on hi for 10 seconds. Remove and keep cool.
  2. Croutons: Add all of the ingredients in to a large bowl and toss until completely coated and spread them out on a sheet pan lined with parchment paper and bake at 375° for 20 to 25 minutes or until golden brown and crispy. Set aside
  3. Chicken: Coat the chicken in olive oil and season with salt and pepper and cook on a very hot grill (450° to 550°) until grill marks have formed and the chicken is cooked through. Slice thin and set aside.
  4. Salad: Place the Romaine lettuce down onto a sheet pan and sprinkle on the kale, bacon, croutons, Pecorino cheese, and tomatoes. Next, place on the hard boiled egg halves, sliced chicken breasts and drizzle on the dressing. Enjoy!

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