Tastebuds

Southern Caesar Salad

Do you have a recipe you’d like featured in the Sunday Edition? We’d love to feature it! write to info@fetchyournews.com with the headline “Sunday Edition” to have your recipe featured!

A New Twist on an Old Fave

Summer may be speeding by like a freight train, but that doesn’t mean we can’t slow down and enjoy wonderful classics like Caesar salads. But one way to spruce up an old favorite is to bring your best Southern twist! Check out our traditional Caesar salad recipe and the Southern twists below.

Simple Caesar Salad

Photo Courtesy of: https://bit.ly/3z434jq

Ingredients:

2 garlic cloves

4 anchovy fillets

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 tsp dijon mustard

2 tbsp Mayonaise

1/2 cup extra-virgin olive oil

1 cup finely grated parmesan cheese

1/4 cup shredded parmesan

1 tsp each of salt and pepper

Homemade croutons

Directions:

Using a garlic press, place the garlic in a wooden bowl with the anchovy and salt. Using two forks, mash the anchovy and garlic into a paste.

Add the lemon juice, Worcestershire sauce, pepper, dijon, and mayo and mix.

Slowly pour in the olive oil as you are whisking. After well incorporated, mix in the finely grated parmesan.

Toss with the romaine, croutons, and 1/4 cup shredded parmesan. Serve immediately.

How do you make a traditional Caesar salad Southern? Easy! Add cornbread!

What to Add

Grilled or Blackened Shrimp
Grilled or Blackened Chicken
Bacon, Bacon, Bacon!
Cornbread Croutons

Photo and Recipe Courtesy of: https://joyfoodsunshine.com/cornbread-croutons/

Ingredients

4 cups cornbread cut into 1” cubes (day-old leftover cornbread).
2 TBS olive oil
½ tsp sea salt

Instructions

Preheat oven to 350 degrees F. Lightly grease a large baking sheet, set aside.
Gently cube leftover cornbread and transfer to a large mixing bowl.
Drizzle 1 TBS of the olive oil over the cornbread. Gently stir.
Drizzle the remaining 1 TBS over the cornbread and gently stir to distribute.
Sprinkle half of the sea salt over the cornbread, stir, and repeat with the second half.
Spread cornbread onto the prepared baking sheet in one even layer.
Bake in preheated oven for 15-20 minutes, gently flipping the croutons over once halfway through baking (around 6-7 minutes).
Remove from oven once they are golden brown.