Calabrian Caesar with Pretzel Croutons

Name: Calabrian Caesar with Pretzel Croutons
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Pretzel Croutons; 2 tablespoons Land O Lakes® Butter; 2 cups (1-inch) cubed pretzel bread or rolls; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; Dressing; 3 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Calabrian chile paste; 1 teaspoon Dijon mustard; 1 teaspoon finely chopped fresh garlic; 1/2 teaspoon Worcestershire sauce; Salad; 1 (6-ounce) head butter lettuce, washed, leaves separated; 3 radishes, thinly sliced; 1/4 cup chopped green onions; 1/3 cup shaved Parmesan cheese

This refreshing butter lettuce salad is tossed with a slightly spicy and savory dressing and finished with easy-to-make pretzel croutons. Perfect alongside grilled meats.

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10 min

Prep Time

20 min

Total Time

servings

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Ingredients

Pretzel Croutons

2 tablespoons Land O Lakes® Butter

2 cups (1-inch) cubed pretzel bread or rolls

¹/₄ teaspoon garlic powder

¹/₄ teaspoon kosher salt

Dressing

3 tablespoons mayonnaise

1 tablespoon lemon juice

1 teaspoon Calabrian chile paste

1 teaspoon Dijon mustard

1 teaspoon finely chopped fresh garlic

¹/₂ teaspoon Worcestershire sauce

Salad

1 (6-ounce) head butter lettuce, washed, leaves separated

3 radishes, thinly sliced

¹/₄ cup chopped green onions

¹/₃ cup shaved Parmesan cheese

How to make

STEP 1

Melt butter in large skillet over medium heat. Add pretzel pieces; sprinkle with garlic powder and salt. Stir to coat. Cook, stirring occasionally, 7-10 minutes or until pretzel cubes begin to crisp and turn golden brown. Remove from heat. Set aside.
STEP 2

Combine all dressing ingredients in small bowl; whisk until smooth and well blended. (Dressing can also be made in mason jar; shake to combine.)
STEP 3

Layer lettuce leaves on serving dish. Top with radishes and green onions. Drizzle with dressing; top with pretzel croutons and Parmesan cheese.

Tip #1

Increase chile paste to 2 teaspoons if you like a spicier dressing.

Tip #2

Calabrian chile peppers are grown and harvested in Calabria, Italy, and are also known as pepperoncini. They mature from a lighter green to a deep red color and are quite spicy. When crushed and combined with oil and vinegar to form a paste, calabrian peppers add a touch of savory umami flavor. Look for it alongside other spicy pastes and sauces.

220 Calories

17 Fat (g)

30 Cholesterol (mg)

590 Sodium (mg)

11 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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