Ingredients
- 1½ cup cubed leftover cornbread (recipe linked above)
- Olive oil
- 1 pinch salt
- 1 pinch pepper
- 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
- 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:
1.Preheat oven to 350°F.
2.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.
3.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.
