Make Spicy Wedge Caesar Salad with Cornbread Croutons for Dinner


Calling all caesar salad lovers! This beauty is bursting with fresh cilantro and spicy jalapeños, and is the perfect for all your weeknight .

2 c.

cubed cornbread (about 1-inch cubes)

1 tbsp.

salted butter, melted

1/2 tsp.

sweet paprika

1/4 tsp.

chipotle chile powder

1/4 tsp.

garlic powder

1/2 c.

fresh cilantro

1/2 c.


3 tbsp.

grated parmesan cheese, plus shaved parmesan for topping

2 tbsp.

olive oil 

Juice of 1 lime

1 tsp.

dijon mustard 

1/4 tsp.


1/4 tsp.

black pepper, plus more to taste


anchovy fillets


garlic cloves


large jalapeño pepper, stemmed, seeded and cut into chunks


Kosher salt, to taste


romaine lettuce hearts

Step  1 For the croutons: Preheat the oven to 325 ̊. Combine the cornbread, melted butter, paprika, chile powder and garlic powder in a medium bowl. Gently toss until coated. Spread out on a baking sheet and bake, tossing halfway through, until lightly browned and crisp, 30 to 35 minutes. Let cool. Step  2 Meanwhile, for the dressing: Combine the cilantro, mayonnaise, grated parmesan, olive oil, lime juice, mustard, sugar, pepper, anchovies, garlic and jalapeño in a blender. Puree until smooth. Taste and add salt and more pepper if needed. Step  3 Remove any wilted outer leaves from the romaine. Cut each lettuce heart in half lengthwise through the core. Rinse the lettuce, shake off any excess water and pat dry. Arrange on a platter and drizzle with the dressing. Top with the croutons, shaved parmesan and a few grinds of pepper.


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