Calabrian Caesar with Pretzel Croutons
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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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
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
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
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.
Combine all dressing ingredients in small bowl; whisk until smooth and well blended. (Dressing can also be made in mason jar; shake to combine.)
Layer lettuce leaves on serving dish. Top with radishes and green onions. Drizzle with dressing; top with pretzel croutons and Parmesan cheese.
Increase chile paste to 2 teaspoons if you like a spicier dressing.
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 comined 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.
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Leafy greens, veggies and buttery croutons combine to make any number of refreshing main dish and side salads. Worthy of entertaining, they will also make any weeknight feel like a special occasion.See Recipes