It seems that more often than not, Caesar salad is served dripping with heavy dressing, loaded with fatty bacon bits and tossed with oily croutons. Not so with this revamped, lighter Caesar salad that gets back to the basics… with a few twists, of course!
Caesar salad with prosciutto chips and rosemary flatbread
Serving size 4
- 1/3 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1-1/2 teaspoons Dijon mustard
- Juice of 1/2 a lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 3 garlic cloves, smashed and finely minced
- 1 large or 2 small heads of romaine lettuce
- 1/3 cup grated Grana Padano
- Kosher salt to taste
- Cracked black pepper to taste
- Shaved Grana Padano, if desired
- Add the first seven ingredients to a food processor, blender, shaker or bowl.
- Blend, shake or whisk until they are fully combined. Add kosher salt to taste.
- Refrigerate for 1 hour before using.
- Wash and completely dry the lettuce leaves.
- Tear into pieces.
- Mix the salad dressing again. Toss the romaine with just enough dressing to coat the leaves. Mix in the grated Grana Padano.
- Plate the salad, and top with cracked black pepper and shaved Grana Padano, with a wedge of lemon and rosemary bread on the side.
Crunchy and salty, these chips are a perfect substitute for the bacon bits that are sometimes added to a Caesar salad, but with a rich, meaty flavour and less fat. And making these crispy treats couldn’t be easier. Simply lay thin slices of prosciutto in a single layer on a parchment-lined baking sheet. Bake at 375 degrees F for approximately 12 minutes (flip about halfway through the cooking time) or until crisp. Watch carefully to prevent burning, and don’t over-bake, as they continue to crisp up as they cool. Serve whole, or chop them into smaller pieces to top the salad.
For a quick and delicious flatbread, look no further than our favourite pizza dough recipe. Simply follow the recipe found with our easy traditionally inspired pizza recipe, except roll out the dough on a lightly floured surface, and then cut into large rectangles. Roll the dough thinly if you want a crunchy, cracker-like texture, or roll it out to the thickness of a pizza crust for a bread-like feel. Place the dough on a baking sheet, and brush the entire surface with melted garlic butter. Sprinkle with finely chopped fresh rosemary, and bake at 375 degrees F for 12 to 15 minutes, depending on the thickness of the dough. Increase the heat to broil, and continue baking until the bread is lightly browned. Watch carefully, as it can burn quickly. When cooled, cut the flatbread into strips or wedges, and serve with the Caesar salad.
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Whipping up a quick Caesar salad is a great way to add new life to your leftovers. Leftover roast chicken, barbecued salmon, grilled steak or sautéed shrimp all make wonderful additions to your salad, turning it into a brand new meal.