Creamy Crunchy ￼￼Caesar salad | ChopChop
Don’t let the name fool you! This is an American salad, not an Italian one. Our recipe has three parts, but they each contribute to making an incredible salad. Plus, making the dressing can be done ahead of time, as can toasting the bread crumbs. And you’ll likely love the bread crumbs so much, you’ll want to double the recipe and use them in other salads instead of croutons! (This recipe makes more dressing than you’ll need, so refrigerate the rest. If it solidifies, let it stand at room temperature until it warms up a bit before adding it to the greens, about 1⁄2 hour.)
Sharp knife (adult needed)
Blender (adult needed) or lidded jar
Salad tongs or spoons for tossing
1. To make the dressing: Put all the dressing ingredients in the blender and blend until smooth or put all the dressing ingredients in the jar, screw the lid on tightly, and shake until blended. Use right away or cover and refrigerate up to 1 week.
2. To toast the bread crumbs: Put the skillet on the stove, add the oil, panko, and salt and mix well. Turn the heat to low and cook, stirring from time to time, until golden, about 5 minutes. Set aside to cool.
3. To make the salad: Put the lettuce in the bowl and add 3–4 tablespoons dressing and toss until the leaves are evenly covered. Sprinkle with the bread crumbs. Serve right away.
Panko is a type of flaky bread crumb that can be used as a crunchy topping or coating. If you don’t have panko, grind one slice of whole-wheat bread into crumbs in the blender, and toast the crumbs in a skillet with 2 teaspoons of oil until crisp.
Instead of or in addition to romaine lettuce, add spinach, kale, or any other leafy green you like.