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Caesar Salad with Crunchy Panko Crumbs Recipe

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This recipe for Caesar Salad with Crunchy Panko Crumbs is from Fred & Jo's Food Lab, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For The Dressing:

1 cup mayo
3 tablespoons lemon juice
3 tablespoons fish sauce, plus more to taste
½ cup finely grated Parmigiano Reggiano cheese

For the Bread crumbs:

1 tablespoon unsalted butter
1 cup panko bread crumbs
¼ teaspoon kosher salt

For the The Salad:

4 Little gem lettuce heads or 1 regular romaine lettuce head
2 small radishes, thinly sliced
12 cherry tomatoes, halved

Directions:
Directions:
Make the dressing:

Combine the mayo, lemon juice, fish sauce, and Parm in a blender and blend until creamy, 1 minute, thinning with a drop of water if necessary to achieve a ranch-like consistency.


Make the panko crumbs:

Melt the butter in a skillet over medium heat. Toss in the bread crumbs and cook, stirring, until golden, 4 minutes. Stir in the salt, remove from heat, and transfer to a plate to cool.


Finish the salad:

If you’re using Little Gem lettuce (they’re like little baby whole lettuces), halve them, If you’re using romaine hearts, quarter them lengthwise. Arrange the lettuce on a plate, top with the tomatoes and radishes, drizzle with the dressing and top with the panko crumbs. (Extra dressing will keep, refrigerated, for up to a week. Panko crumbs will keep sealed in an airtight container for up to 5 days.)

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25 min

 

 

 

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