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Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Waistline Wednesday CAESAR SALAD WITH CORNBREAD CROUTONS

Waistline Wednesday CAESAR SALAD WITH CORNBREAD CROUTONS

 2 teaspoons garlic, crushed4 egg yolks2 anchovies, chopped (optional)1 tablespoon Dijon mustard1 tablespoon mayonnaise2 tablespoons fresh lemon juice½ teaspoon Worcestershire 1 cup olive oilsea salt, to tastewhite pepper, to taste2 large heads of romaine lettuce, chopped2 cups cornbread, cut in 1-inch cubes½ cup parmesan, grated 1. In a large bowl, whisk together garlic, egg yolks, anchovies, mustard, mayonnaise, lemon juice & Worcestershire. Slowly drizzle in olive oil, while whisking constantly. Season the dressing with salt & pepper. 2. Preheat oven to 350 degrees. Place 1-inch cubes of cornbread on a cookie sheet and bake for 10-15 minutes. Let croutons cool before adding to salad.3. In a large bowl add romaine, croutons & parmesan. Pour dressing on top & toss salad.servings: 6 / prep time: 15 minutes / cook time: 15 minutes

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