Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
Whole romaine lettuce leaves coated in a Caesar dressing made from scratch and served with roasted tomatoes, soft-boiled eggs, homemade crunchy croutons tossed in olive oil and red pepper flakes, then garnished with freshly grated parmesan cheese and cracked black pepper.
Servings 4 servings
Calories: 577kcal
Ingredients
For the Salad
- 4 small heads of romaine lettuce leaves kept long and whole
- 4 large eggs
- 6 each Campari tomatoes halved
- ½ cup Parmesan cheese freshly grated
- 4 slices of Italian bread broken into bite-sized pieces
- ¼ cup olive oil
- 1 teaspoon red pepper chili flakes
- Salt and pepper to taste
For the Caesar Dressing
- ½ cup mayonnaise
- ¼ cup Parmesan cheese freshly grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 3 fillets of canned anchovies optional
- salt and cracked black pepper to taste
- 2 tablespoons water to thin, if needed
Equipment
- Oven
- Silicone Liner optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Tomatoes: Preheat the oven to 375 degrees Fahrenheit. Then, place the Campari tomato halves on a sheet pan with a rack with cut side upright, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 15 to 20 minutes until the tomatoes are soft, wrinkly and slightly caramelized. Remove and set aside. While the tomatoes roast, prepare the croutons.
- Prepare the Croutons: Toss the broken Italian bread pieces with olive oil, red pepper chili flakes, salt, and pepper in a mixing bowl. Then, spread the bread pieces on a sheet pan with parchment paper or a silicone liner and toast in the oven at 375 degrees Fahrenheit for about 10 minutes or until golden brown and crispy. Remove and set aside.
- While the tomatoes and croutons cook, prepare the soft-boiled eggs.
- Prepare Eggs: Bring a pot of water to a gentle boil. Carefully lower the eggs into the water with a spoon and cook for 6 to 7 minutes. Then, transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs and set aside.
- Prepare the Caesar Dressing: Whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, anchovies, and Worcestershire sauce in a mixing bowl until smooth.
- Taste, then add the cracked black pepper. Only add salt if necessary. If the dressing is too thick, add water a tablespoon at a time until you reach the desired consistency.
- Assemble the Salad: First add the dressing to the salad mixing bowl. Then add the lettuce leaves toss them and arrange them on individual plates. Next, scatter the roasted tomatoes and chili-infused croutons over the lettuce.
- Cut the soft-boiled eggs in half and place them on top of the salad. Then, grate the Parmesan cheese over the entire salad and garnish with cracked black pepper and chili flakes.
Video
Nutrition
Calories: 577kcal | Carbohydrates: 15g | Protein: 15g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 698mg | Potassium: 302mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3.207IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 2mg
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