The juicy crunch of pomegranate adds an aspect to classic Caesar salad in a recipe provided by Paolo Vasapolli, executive chef in Food and Catering Services.
“Using panettone to make croutons for this dish adds fruit and sweetness to offset the sour lemon and mustard,” says Vasapolli. “The contrast makes for a more complex experience.”
Fall Caesar Salad
- ¼ cup Parmigiano cheese, grated
- ¼ cup mayonnaise
- 2 tbsp milk
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Dash cayenne pepper
- Head of romaine lettuce, torn into bit-sized pieces
- Panettone croutons (recipe follows)
- ¼ cup (or more) fresh pomegranate arils (seeds)
- In a small bowl, whisk together the first seven ingredients.
- Place romaine lettuce in a large bowl and drizzle with dressing. Toss to coat.
- Top with croutons and pomegranate seeds.
To make the panettone croutons:
- Preheat oven to 300°F. Cut panettone into cubes and place on parchment lined baking sheet. Bake until dark golden brown and crispy on the outside – about 45 minutes.
- Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
Vasapolli recommends reserving some Parmigiano cheese to sprinkle atop the salad to serve.
Find more recipes — as well as a place to submit your own — on the Healthy Eating website.