Asparagus Caesar Salad
This Asparagus Caesar Salad is the perfect elegant dish for spring gatherings and garden parties! Impress your guests with the from-scratch caesar dressing and color presentation.
Servings 4
Ingredients
Caesar Dressing
- 1/2 Cup Mayonnaise
- 2 Cloves Fresh Garlic
- 1/4 Cup Grated Parmesan Cheese
- 2 Tbsp Extra Virgin Olive Oil
- Juice from 1/2 Lemon
- Zest from 1/2 Lemon
- 1 Tsp Worcestershire Sauce see notes
- 1 Tbsp Capers
- 1 Tbsp Dijon Mustard
- 1/2 Tbsp Red Wine Vinegar
Asparagus
- 1 Bunch Asparagus ends trimmed off
- 1 Tbsp Olive Oil
- 1 Tbsp Freshly Squeezed Lemon Juice
- 1 Tbsp Lemon Zest
- 1/2 Tsp Salt
- Black Pepper to taste
- Red Pepper Flakes to taste, optional
Sourdough Croutons
- 4 Slices Sourdough Bread
- Drizzle Olive Oil
- Pinch Salt
- Black Pepper to taste, optional
The Rest of the Salad
- 2 Heads Romaine Lettuce washed and dried
- 1/2 Head Radicchio see notes
Instructions
- To start, preheat the oven to 425 degrees F.
- Wash and trim the hard ends off the asparagus (keep the "flowering" head side on). On a baking sheet, toss with the olive oil, lemon juice, lemon zest, salt, pepper, and red pepper flakes. Mix well.
- Roast asparagus for 15 minutes. Then, take out the tray and stir the asparagus around. Put asparagus back in the oven for another 10-15 minutes or so, or until slightly browned around the edges and fork-tender.
- While asparagus is roasting, prepare the caesar dressing. Add all dressing ingredients to a food processor or blender and blend on high until incorporated. Taste, and adjust seasonings to your liking. See blog post for troubleshooting tips.
- Make the sourdough croutons by tearing or cutting the sourdough bread into 3/4 - 1 inch pieces. Add to a pan and drizzle pieces with olive oil, then sprinkle with pinch of salt and black pepper. Over medium low heat, cook croutons until they've started to brown, mixing often to prevent burning.
- Prepare your lettuce by washing, drying, and cutting up romaine and radicchio (if using). Cut into rough chunks or bite-sized pieces, whatever you prefer.
- Assemble the salad - on the bed of lettuce, layer on the asparagus and croutons. Drizzle everything with the caesar dressing.
- Enjoy!
Notes
- If you've never had radicchio, try a piece first before deciding to incorporate into the salad. If it's too bitter for you, sub with arugula, kale, spring mix, or more romaine.
- If desired, you can cut up the asparagus before roasting instead. Just be sure to adjust cooking time - cut up pieces will likely need less time to cook. Be sure to check often to prevent burning!
- Feel free to use pre-made sourdough croutons if desired, or just omit if you're gluten-free or low-carb.
- You will likely have leftover croutons and/or dressing from this recipe - use them for your next salad!
- To keep this recipe vegetarian, use vegan or vegetarian Worcestershire sauce.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)