20+ Chicken Parmesan Sides: Classic Caesar Salad Recipe & More

Ingredients

• 3 thick slices bread (cut into 1-inch cubes (I use multi-grain))
• 1 garlic clove (peeled and pressed through a garlic press or minced)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 3 tablespoons freshly squeezed lemon juice
• 2 large egg yolks
• 2 garlic cloves (peeled and pressed through a garlic press or minced)
• 1 tablespoon anchovy paste*
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• 1 1/2 ounces 3/4 cup grated Parmesan cheese - divided
• 2 romaine lettuce hearts (rinsed and dried - cut into 3/4 –inch pieces)

Instructions

1. 1

   --- To make the Croutons: ---

2. 2

   Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.

4. 4

   Cook, stirring frequently until browned and crisp, 8-10 minutes.

5. 5

   Transfer croutons to a bowl and set aside.

6. 6

   --- To make the Dressing & Assemble the Salad: ---

7. 7

   In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.

8. 8

   Add 1/2 cup grated Parmesan and whisk until incorporated.

9. 9

   Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.

10. 10

    Sprinkle it with more Parmesan cheese. Enjoy!