A restaurant-worthy Caesar salad is easy to make at home with the right ingredients—in fact, you may already have some of them stocked in your pantry. Most recipes call for anchovies, but we subbed in Wild Planet Sardines in Extra Virgin Olive Oil. Sustainably caught in the Pacific Ocean and lightly smoked, they add delicious complexity and umami flavor to the creamy dressing. It pairs perfectly with refreshing, crisp romaine, savory panko breadcrumbs, and salty parmesan cheese.
Sardine Caesar Salad Recipe
Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 19 minutes
For the breadcrumbs 2 teaspoons ghee 1 cup panko breadcrumbs
For the salad 7 cups romaine lettuce, washed, dried, and cut into strips 1 cup shredded parmesan cheese
Make the breadcrumbs
Melt ghee over medium heat, then add panko and stir to combine. Toast for 3 to 4 minutes, or until panko is golden brown. Set aside and let cool.
Make the dressing
(Press play above to see the dressing come together!)
In a mason jar, add avocado mayo, lemon juice, mustard, sardine paste, salt, and pepper. Shake well. Add oil, then shake again until vinaigrette is thick and emulsified.
Make the salad
To make the salad, toss romaine, parmesan cheese, and toasted breadcrumbs in a large bowl. Drizzle with dressing and serve.
Recipe credit: Angela Gaines
Photo credit: Paul Delmont
Melinda writes about health, wellness, and food for the Thrive Market blog. She started her career as a financial journalist in NYC and has written for Where Magazine, Worth, Forbes, and TheStreet.com. When she's not reading or writing, she enjoys working out, sketching, and playing with her daughter and mini-dachshund, Goliath.
Melinda writes about health, wellness, and food for the Thrive Market blog. She started her career as a financial journalist in NYC and has written f Read More
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...