Description
The easiest Caesar salad you’ll ever make! This deliciously spicy Calabrian chili Caesar dressing, crispy romaine, crunchy croutons and Parmesan crisps, and chicken nuggets come together to make an easy-to-prep salad, perfect for the late night munchies or an easy weeknight dinner.
Equipment
Ingredients
Units
Scale
For the croutons:
- 1 large slice sourdough bread, slightly stale, cubed
- 1–2 tsp olive oil
- Salt & pepper
For the dressing:
- 3 tbsp kewpie (or regular) mayonnaise
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1/2 tbsp anchovy paste
- 1/2 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tbsp Calabrian chiles, minced
- 1/4 cup parmigiano reggiano, plus more to serve
- 1 tbsp water if needed to thin out the dressing
- Salt & pepper to taste
For the salad:
- 15–20 chicken nuggets
- 1 small head romaine lettuce, chopped and washed
- 1/4 cup Parmesan crisps
Instructions
- Make the croutons. Toss the cubed bread in olive oil with a pinch of salt and pepper. Heat a cast iron skillet over medium heat with another teaspoon of olive oil. Add the bread to the skillet and cook, tossing every few minutes, for about 10-12 minutes until the bread is golden brown and crispy. (See notes for alternate cooking instructions).
- Cook the chicken nuggets. Read the instructions on your package of chicken nuggets and cook according to instructions using the oven, toaster oven, or air fryer. Let cool slightly before adding to the salad.
- Make the dressing. Add mayonnaise, garlic, lemon juice, anchovy paste, Worcestershire sauce, dijon, and Calabrian chilis to the bottom of a large salad bowl. Whisk it together, then add parmesan and mix. Add about 1 tbsp of water to thin out the dressing. Taste, and season with salt and pepper as needed (the anchovy paste and Worcestershire sauce may have added a sufficient level of salt).
- Toss the salad. Add the chopped romaine to the bowl with the dressing and toss to coat the lettuce.
- Plate and add your toppings. Split the dressed lettuce between two bowls, then top with as much extra grated Parmesan as your heart desires. Top with cooked croutons, Parmesan crisps, and cooked chicken nuggets and enjoy!
Notes
- For the croutons, if you prefer a more hands-off cooking process, you can crisp the cubed bread up in a toaster oven at 350ºF for about 15 minutes, tossing halfway through cooking. If you prefer to use your oven, preheat it to 375ºF and bake the croutons in a single layer for 15-20 minutes, tossing halfway through baking.
Nutrition
- Serving Size: 1 bowl
- Calories: 841
- Sugar: 11.1 g
- Sodium: 3137.2 mg
- Fat: 41.4 g
- Carbohydrates: 80 g
- Protein: 40.8 g
- Cholesterol: 85.2 mg