“I’d just like a nice Caesar salad with some grilled chicken” says my 5-year old son occasionally. Because, you know, that’s a typical kids dinner request.
No problem though, I like your style and hey let’s make it together!
Mixing and measuring the dressing is fun, plus we get to use ingredients we don’t normally use together–namely Worcestershire and anchovies. And then it’s just a matter of tossing with lettuce and croutons!
I salvage stale bread just before I need to toss it out to make croutons, so I always have some stashed away to use for a meal like this.
A traditional Caesar salad would use raw egg yolk and olive oil, but this is a super quick weeknight meal for cooking with kids, so forget the eggs–mayonnaise is not much more than eggs and oil anyway.
Top with grilled chicken, shrimp or steak if you’d like, or serve on the side for an easy accompaniment! We make this about once a week through the summer for an easy no cook meal any night of the week.
- 4 slices day old Italian bread, cut into bite-sized cubes
- 1 Tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 teaspoons mince garlic, approx 2 large cloves
- 2 anchovies, minced, or 1 teaspoon anchovy paste (optional)
- 1 Tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 cup mayonnaise
- 1 Tablespoon water (optional)
- 1/4 cup grated Parmesan cheese, divided
- 1 head of romaine lettuce, washed and torn into bite sized pieces
- Heat the oven to 400 degrees.
- Bake in the oven for 7-10 minutes, until toasty. Remove, bring to room temperature. You can do this in advance and keep the croutons in an air tight storage container for a couple of days.
- Add the lettuce and croutons and toss gently until dressing evenly coats every leaf.
- Serve, topped with remaining cheese.