Caitlin Bensel
Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4

As far as salads go, Caesar is indisputably king, and this tasty rendition is proof. The shortcut dressing relies on mayonnaise rather than egg yolk for an easier swap, and packs a generous amount of classic flavor thanks to Parmesan, Dijon, anchovies, and garlic. You’ll toss this mixture with crunchy sliced Brussels sprouts and baby kale, plus cooked chicken to make it an extra satisfying dish. The homemade croutons just might be the star of the show. Soft white sandwich bread allows each piece to be well-coated with olive oil, meaning they roast to crisp perfection. P.S. While this recipe makes for a standout dinner, it also works as a side salad—keep the chicken or replace it with avocado or shrimp.

How to Make It

Step 1

Preheat oven to 425°F. Toss bread, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Spread in an even layer and bake until golden brown and crispy, about 10 minutes. Transfer croutons to a bowl and let cool for 10 minutes.

Step 2

Meanwhile, whisk mayonnaise, ½ cup water, grated cheese, garlic, anchovies, mustard, lemon juice, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add Brussels sprouts, chicken, and kale; toss gently to coat.

Step 3

Transfer salad to a platter. Top with croutons and shaved cheese.

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Ratings & Reviews

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