About
Nothing is better than a fresh salad on a bright sunny day, and you can't get any fresher than Classic Caesar Salad! Layered with crisp romaine lettuce, spry and spicy radishes, roasted chickpeas, a dusting of sharp pecorino cheese, and a sprinkling of toasted pine nuts, everything comes together beautifully thanks to the iconically creamy homemade Caesar dressing. "Refreshing" doesn't begin to do this Classic Caesar Salad justice!
Ingredients
- 1/2 cup crusty bread, of your choice, cubed
- sea salt, to taste
- 1 tablespoon extra-virgin olive oil, plus more, to taste
- 1/3 cup whole-milk Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 clove garlic, minced
- 1 teaspoon capers, minced
- freshly ground black pepper, to taste
- 2 heads romaine lettuce, chopped
- 2 radishes, thinly sliced
- 1 1/2 cups chickpeas, roasted
- 1/3 cup pecorino or parmesan cheese, grated or shredded
- 2 tablespoons chives, optional, chopped
- 2 tablespoons pine nuts, optional, toasted
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line an 18x26-inch baking sheet with parchment paper.
Step 3 -In a large bowl, add the bread cubes, the sea salt, and the extra oil and toss to coat.
Step 4 -Transfer the seasoned bread cubes to the prepared baking sheet.
Step 5 -Bake the bread cubes until they are toasted, about 10 minutes.
Step 6 -In a clean, large bowl, add the Greek yogurt, the remaining 1 tablespoon of the oil, the lemon juice, the Dijon mustard, the garlic, the capers, and the black pepper and whisk to combine. Set the dressing aside.
Step 7 -On a large platter or in a separate large serving bowl, add the romaine lettuce.
Step 8 -Drizzle the lettuce with 1/2 of the dressing mixture.
Step 9 -Evenly sprinkle the radishes, the homemade croutons, and the roasted chickpeas over the salad mixture.
Step 10 -Drizzle the salad with the remaining dressing mixture.
Step 11 -Evenly add the pecorino cheese, the chives, and the toasted pine nuts to the salad mixture.
Step 12 -Season the salad with the sea salt and the black pepper, as needed.
Step 13 -Serve.
