Spring Caesar salad with croissant croutons
Turn the classic Caesar salad on its head with these deliciously crispy croissant croutons.
YIELDS
6
Ingredients
Croissant Croutons
- 4 stale croissants, torn into pieces
Caesar Dressing
- 1/2 cup canola or vegetable oil
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 1 tablespoon anchovy paste or minced anchovy filets
- 1 tablespoon liquid honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
Salad
- 12 cups spring mix
- Fresh parmesan
Directions
Croissant Croutons
- Preheat oven to 350° F. Line sheet pan with parchment paper.
- Arrange croissant pieces into single layers and bake until crisp, about seven to 10 minutes. Keep a close eye as they will burn easily. Let cool completely.
Caesar Dressing
- In a sealable jar, combine oil, vinegar, garlic, anchovy paste, honey, Dijon, pepper, and salt. Close the jar and shake well until combined.
Salad
- Combine spring mix, desired amount of dressing (adding a splash at a time), and freshly grated parmesan.
Serve
- Top with croissant croutons and serve. Enjoy!
TIP: Don’t stir in croutons as they are very delicate and will fall apart. Store any leftover dressing for another use for up to 2 weeks.
