Caesar Salad Crusty Bread for Cold Wintry Evening
Warm up your winter evenings with this inspired twist on a classic Caesar salad—‘Caesar Salad Crusty Bread for Cold Wintry Evening.’ This comforting recipe pairs the irresistible crunch of toasted French baguette or sourdough slices with the bold flavors of a garlicky homemade Caesar dressing, creamy mayonnaise, and a hint of zesty lemon. Topped with crisp Romaine lettuce, slices of velvety hard-boiled eggs, and a generous sprinkle of Parmesan cheese, each bite delivers a satisfying balance of textures and flavors. Optional anchovy fillets add a savory depth for those who crave an extra umami kick. Perfect as a light dinner or an appetizer to share, this hearty salad-on-toast reinvents a classic dish into a cozy, shareable winter delight. Ready in just 25 minutes and ideal for serving up to four, this recipe is guaranteed to add warmth and sophistication to your table!
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Recipe Information
Ingredients
- 1 loaf French baguette or crusty sourdough bread
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 2 hearts Romaine lettuce
- 0.5 cup Grated Parmesan cheese
- 2 pieces Anchovy fillets (optional)
- 0.25 cup Mayonnaise
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Hard-boiled eggs
Instructions
Preheat your oven to 375°F (190°C).
Cut the baguette or sourdough loaf into thick slices, about 1 inch thick.
Brush each slice with olive oil on both sides. Mince one garlic clove and rub it over the surface of the bread to infuse it with a garlicky flavor.
Place the bread slices on a baking sheet and bake for 8-10 minutes, or until golden brown and crisp. Set aside to cool slightly.
While the bread is baking, prepare the Caesar salad dressing. Use a blender or whisk to combine mayonnaise, lemon juice, dijon mustard, grated Parmesan cheese, anchovy fillets (if using), 1 garlic clove (minced or grated), salt, and black pepper. Blend until smooth and creamy.
Chop the Romaine lettuce into bite-sized pieces and toss it with the prepared dressing in a large bowl.
Peel and slice the hard-boiled eggs into quarters or halves.
To serve, lay the crusty bread slices on individual plates or on a serving platter. Top each slice with a generous mound of the dressed lettuce and a few slices of hard-boiled egg.
Sprinkle extra grated Parmesan cheese over the top as a garnish and serve immediately.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 6180 mg | 269% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 16.3 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1055 mg | 81% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3103 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
