Caesar Salad with Cornbread Croutons
If you're a fan of Caesar salad, you owe it to yourself to try Caesar Salad with Cornbread Croutons. Cornbread croutons take your Caesar salad to the next level, with the combination of sweet cornbread and tangy Caesar dressing. Plus, cornbread croutons are a great way to use up leftover cornbread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Cooked cornbread made in a square or rectangular baking dish
- up to 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2-3 heads of romaine lettuce
- 1/2 cup parmesan cheese - shredded
- Caesar dressing
Instructions
- Preheat your oven to 375°. Make sure your cornbread is fully cooled off. Day-old, leftover cornbread is best. Place the cornbread on a cutting board and carefully cut the cornbread into bite-sized cubes. The cornbread will crumble easily so it needs to be handled gently.
- Transfer the cornbread pieces to a parchment-lined baking sheet. Drizzle up to 1/4 cup of olive oil over the top of the croutons and then sprinkle with kosher salt.
- Bake the cornbread croutons in your preheated oven for 15-20 minutes, until they're golden brown and crispy. You don't want them to be soft and spongy anymore.
- While the cornbread croutons are baking, prep your Caesar salad ingredients. Chop the romaine lettuce leaves into bite-sized pieces, shred the parmesan cheese, and make homemade Caesar dressing (if needed). Store-bought Caesar dressing is fine too!
- Transfer the lettuce, parmesan, and dressing to a large mixing bowl. Add dressing to your taste. Toss the salad ingredients together, until the Caesar dressing is thoroughly coating the romaine lettuce leaves.
- Toss the cooked cornbread croutons into your Caesar salad, transfer to serving bowls, serve immediately, and enjoy!
Notes
- The prep time for this recipe does not include the time it takes to make a tray of cornbread.
- Bake a square or rectangular tray of cornbread. This will be easier to cut into cubes, as opposed to cornbread that has been baked in a round baking pan.
- One to two day old leftover cornbread is best, but fresh cornbread will also work perfectly fine! Just let the cornbread fully cool down before chopping it into 1-inch cubes.
- The nutrition information shown below does not include nutrition facts for the Caesar dressing.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 493
- Sugar: 5.7 g
- Sodium: 1167.2 mg
- Fat: 25.5 g
- Carbohydrates: 57.7 g
- Fiber: 13.8 g
- Protein: 13.8 g
- Cholesterol: 8.4 mg