Ingredients

Cornbread Croutons

1½ cup cubed leftover cornbread (recipe linked above)

Olive oil

1 pinch salt

1 pinch pepper

Dressing

1/2 cup mayo

1/4 cup Dijon mustard

1 teaspoon anchovy paste

1½ tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon white wine vinegar

1 teaspoon freshly ground black pepper

Salt, to taste

2 cloves garlic, minced

1/3 cup grated Parmesan cheese

Salad

1 large head Romaine lettuce, chopped into bite-size pieces

1 cup rotisserie chicken breast diced (you can also use fried chicken breast)

1/2 cup bacon crumbs

1/2 cup shaved Parmesan cheese

Chef notes

I love this recipe because it's simple and delicious. It takes all the bright and creamy flavors of a classic Caesar and adds even more oomph. You just can't go wrong with crunchy cornbread croutons and salty bacon in a salad.

Preparation

For the cornbread croutons:

Preheat oven to 350°F.

Toss cornbread in olive oil, add a pinch of salt and freshly cracked pepper. Add croutons, in a single layer, to a parchment paper-lined baking sheet.

Bake for 7-8 minutes and then flip each crouton over. Bake for an additional 6 minutes, or until croutons are golden brown and toasted.

For the dressing:

Mix dressing ingredients in a bowl. Refrigerate until salad is ready to assemble.

For the salad:

In a large salad bowl, toss together lettuce, chicken, croutons and bacon. Toss in desired amount of dressing and serve with a sprinkle of Parmesan.

Southern Caesar Salad with Cornbread Croutons