Pescatarian Classic Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

4.5

(25)

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Ingredients

4 servings

For the salad

3 romaine lettuce hearts, leaves separated and torn into 2-inch pieces

For the croutons

3 cups day-old bread, cut into ¾-inch cubes
3 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper

For the dressing

2 pasteurized egg yolks
4 anchovy fillets, finely minced
2 garlic cloves, finely minced or grated
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp worcestershire sauce
½ cup olive oil
½ oz parmesan cheese, finely grated (about ¼ cup), plus more for serving
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
¼ tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

parmesan cheese, shaved or coarsely grated, for serving
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

Instructions

1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet until evenly coated, then spread in a single layer.
2
Bake the croutons for 10–12 minutes, tossing once halfway through, until deep golden and crisp throughout. Set aside to cool on the pan.

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