Caesar Wedge Salad
A salty caesar twist on a classic wedge salad with parmesan, crispy prosciutto, crumbled croutons and a wonderfully creamy caesar dressing.
Servings: 4
Ingredients
Creamy Caesar Dressing
- 1 1/2 cups of mayonnaise
- 2 teaspoons of worcestershire sauce
- 2 tablespoons of fresh lemon juice
- 3 cloves of garlic, crushed or finely chopped
- 2 anchovy fillets
- a pinch of salt and black pepper
- 2/3 cup of parmigiano reggiano, finely shredded
Wedge Salad
- 2 heads of baby romaine lettuce
- 1/2 cup of parmesan, finely shredded
- 2-3 thin slices of prosciutto
- 1 cup of croutons
- black pepper
Instructions
Make the dressing....
- Combine the ingredients in a mixing bowl and mix until the anchovies have been fully incorporated. Taste to determine if additional salt or black pepper is necessary and set aside for now.
Prepare the salad ingredients...
- Prosciutto - Preheat your oven to 400 degrees and place 2-3 thin slices of prosciutto on a parchment lined baking sheet. Bake the prosciutto for 6-8 minutes or until crisp. Transfer the prosciutto onto a paper towel lined plate to cool.
- Romaine - Slice 2 head of baby romaine lettuce into wedges leaving the root in tact. Wash the wedges and and pat dry with paper towels.
- Parmesan - Finely shred about a half cup of fresh parmesan.
- Croutons - Use your hands to slightly crush some croutons into large crumbles.
Assemble the salads...
- Place the wedges on a plate and drizzle with caesar dressing.
- Top with crumbled prosciutto, shredded parmesan, crushed croutons and freshly cracked black pepper.
- Enjoy!