Caesar Salad with Homemade Croutons and Citrus Dressing

On this day last year: Let’s Taco’ Bout it: Spiced Black Bean and Corn Tacos!

salad

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There is nothing more refreshing than a good Caesar salad. The fresh crisp bite of the romaine, some scrumptious grated parmesan cheese, the knowledge that its a healthy choice- what’s not to love?!

Unfortunately for us veggie heads, the classic Caesar salad is not vegetarian friendly. Traditional Caesar dressing includes anchovies (Drat!)

Thus, this is my own take on classic Caesar salad dressing- omitting the salty anchovy flavor and substituting it for a nice citrusy tang.

Hopefully you like my rendition of this healthy classic! You’ve still got the crisp romaine, the scrumptious Parmesan cheese, and now you have a vegetarian dressing. Happy healthy eating 🙂

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Dressing Ingredients:

  • 1 garlic clove
  • Salt
  • 2 large egg yolks
  • 2 Tablespoons fresh lime juice
  • ¾ teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1/3 cup vegetable oil
  • 3 Tablespoons finely grated Parmesan cheese
  • Freshly ground black pepper

Crouton Ingredients:

  • 3 cups bread, torn into 1” pieces with crusts
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Salad Ingredients:

  • 3 Romaine hearts
  • Parmesan cheese

Directions:

  1. Preheat the oven to 375˚F.
  2. In a large bowl, toss the bread with the olive oil, salt, and pepper. Arrange on a baking sheet in a thin layer, and bake for 10-15 minutes, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together the egg yokes, lemon juice, and mustard. Slowly stir in the oils; whisking until thick and glossy. Once smooth, whisk in the Parmesan, salt, pepper, and more lemon juice if desired. Refrigerate until ready to use.
  4. Rinse and pat the romaine leaves dry. Tear the lettuce leaves into more manageable sizes, and toss in a large bowl with the baked croutons. Shave parmesan cheese over top, drizzle with dressing, and enjoy!

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Notes and Tips!:

  • Source: Bon Appetit 
  • Salad fan? Check out these other delicious salad recipes from ‘A Rented Kitchen’ (Recipe links below!):

Strawberry Poppy Seed Kale Salad

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I often think of Kale as a winter vegetable- imagining it with warm roasted sweet potatoes, in kale chip form, and sautéed with a little agave and lemon (all of which are recipes that can be found linked below!). However, paired with this refreshing lemon poppyseed dressing, fresh avocado, and ripe strawberries, this winter vegetable can be transformed into a beautiful light and refreshing summer salad.

I have several kale recipes on this blog, however have never simply tried creating a toss salad with kale. Not sure what I have been doing with my life, but I can promise you, that a kale toss salad will not disappoint! I was very pleased with the result.

Thus, for entertaining, potlucks, or simply for the sake of your health- mix things up. Give this salad a try! Your body will thank you for those dark greens, and your stomach will thank you for the delicious flavor!

And if you’re interested in some other Kale recipes, check out these delicious options below! Veg out, it’s good for you.

Love, A Rented Kitchen

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Salad Ingredients:

  • 4 cups chopped kale, stems removed
  • Pinch of sea salt
  • 1 cup sliced strawberries
  • 1 avocado, chopped
  • 1/3 cup sliced almonds
  • 1/4 cup feta cheese

Lemon Poppyseed Dressing Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions:

  1. Place the kale in a large bowl. Sprinkle with a pinch of salt, and use your hands to massage the leaves until the leaves are softer and darker in color.
  2. Top with strawberries, avocado, almonds, and feta cheese- toss gently.
  3. In a small separate jar, combine the dressing ingredients and shake until well mixed.
  4. Pour the dressing over the salad and serve.

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Notes and Tips!:

  • Source: Two Peas and Their Pod
  • To make vegan, substitute in another vegan form of cheese, or simply omit the feta cheese!
  • If you like this salad, check out these other ‘A Rented Kitchen’ recipes! (Recipe links found below!)