We made this for Kevin’s birthday and it’s SO GOOD. It’s a little more work but worth it. We left out the Sriracha sauce.
Sriracha Caesar Salad
Serves: 8 (serving size: 1 cup)
Toast:
2 tbsp. olive oil
4 garlic cloves, grated
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
12 thin baguette slices
Salad:
8 cups chopped baby romaine lettuce
1 cup halved or quartered cherry tomatoes
¼ cup thinly sliced red onion
Sriracha Caesar Dressing (recipe follows)
¼ cup shaved Parmigiano-Reggiano cheese (about 1 oz.)
1. Make the toast: Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
2. Stir together the oil, garlic, salt, black pepper, and red pepper flakes in a small bowl. Arrange the baguette slices in a single layer on prepared baking sheet, and brush with oil mixture.
3. Bake in preheated oven until browned and crisp, 11 to 12 minutes. Cool 10 minutes.
4. Meanwhile, assemble the salad: Arrange the lettuce, tomatoes, and onions on a platter, and drizzle with desired amount of dressing. Crumble garlic toast over salad, and top with the shaved cheese.
Active time: 30 minutes
Total time: 40 minutes
Sriracha Caesar Dressing
Makes: about 2 cups
1 ½ cups grated Parmigiano-Reggiano cheese (about 6 oz.)
1 cup mayonnaise
4 garlic cloves, smashed
2 tbsp. fresh lemon juice
1 tbsp. Sriracha chili sauce
1 ½ tsp. anchovy paste
1 ½ tsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. kosher salt
¼ tsp. black pepper
¼ cup water
Process the cheese, mayonnaise, garlic, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper in a food processor or blender until smooth. Add up to ¼ cup water, 1 tablespoon at a time, and process until desired consistency is reached. Chill until ready to use. The dressing will keep in the fridge for two weeks.
Active time: 10 minutes
Total time: 10 minutes
