Untraditional Caesar Salad Recipe
I love a Caesar salad, but croutons were never my favorite part, so this version swaps them for something better: panko toasted in butter with crispy pancetta. Thin slices of avocado add creaminess, and the dressing is a quick whisk of olive oil, garlic, mayonnaise, lemon juice, Dijon and finely grated Parmesan.
The crunchy topping
Cook the pancetta slowly in butter over low heat until crisp, then add the panko and keep stirring until it turns toasty brown. Low heat is the key, since panko goes from golden to burned very quickly. Season it with salt and pepper and consider making extra, because it is easy to nibble straight from the pan.
About the dressing: it has no anchovies and no raw egg, so it is a gentle, creamy Caesar. Whisk it until smooth and taste for salt.
- Dry the romaine well after washing, or the dressing will slide right off.
- Add the avocado at the end so it does not get mashed.
- Dress and toss just before serving.
Use as much Parmesan as you like. The recipe suggests about a cup over the salad, and I am not going to argue with that.
This one belongs to the full collection of sides and salads, which is where I keep the whole set side by side.
PrintUntraditional Caesar Salad
Romaine tossed with a creamy lemon Dijon Caesar dressing, Parmesan, sliced avocado and panko breadcrumbs toasted in butter with crispy pancetta instead of croutons.
Ingredients
- 2 large heads of romaine lettuce
- Finely grated Parmesan Cheese
- 1 Avocado thinly sliced
- 1 cup Toasted Panko Breadcrumbs - add 4 tablespoons butter to a skillet over low heat and then add a 3 ounce package pancetta cubes or finely chopped pancetta and let cook slowly until crispy. Add Panko and stir often until the breadcrumbs are toasty and brown. Add salt and pepper to taste. Make extra if you want to nibble. (Also, if you feel that you need more butter you can certainly add to the skillet)
- Creamy Caesar Dressing - 1/2 cup olive oil, 2 large garlic cloves, finely minced, 1/8 cup mayonnaise, juice of 1 juicy lemon, 2 tablespoons Dijon mustard, 2 tablespoons very finely grated Parmesan cheese, salt and freshly ground black pepper. Whisk all ingredients until smooth.
Instructions
- Wash and slice your lettuce
- Add desired amount of dressing
- Top with as much grated Parmesan cheese as you like - about a cup or so
- Add breadcrumbs and avocado and toss to combine. Adjust seasonings adding more salt and pepper as desired!
- Enjoy!
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