Welcome to the salad that makes my dreams come true via buttery bread cubes on top of a superfood.
This salad. It’s definitely a new favorite, and the simplicity of the salad itself is one of the reasons I love it so much. I love salads that are dressed super simply to make way for really good toppings, and this is exactly that type of thing. The “dressing” is lemon juice and olive oil, full stop, but just wait for the croutons. I didn’t want to do a kale Caesar because, while delicious, I feel like that’s been done a lot. Instead, I wanted more of a make-ahead salad that just gets thrown together at the last minute.
Enter: Caesar croutons. They’re made in a skillet with anchovy butter, which gives a promise-not-fishy super distinctive Caesar flavor. The croutons get all crispy in the butter with garlic and salt and pepper, and then right at the last minute we add parmesan which fries on the outside of the croutons and OMG. So you see why we don’t need much in the way of dressing.
Roasted tomatoes add a sweet + warm element, and we have ourselves a salad. The tomatoes and croutons can be made in advance and served cold or at room temperature, so the salad can be done in five minutes once those two things are done. I love this as a side salad with spaghetti or pizza, but throw a fried egg or some protein on top of this and WHAT a delicious meal. Sliced rare steak sounds particularly delicious with these flavors.