Caesar Salad with Brown Butter Croutons

Caesar Salad with Brown Butter Croutons is a salad you’ll actually crave. With a creamy Greek yogurt dressing and crunchy sauteed corn, it’s the perfect balance of savoury, sweet, crunchy, and acidic. It’s gonna be awesome.

Author: Renee Rendall
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Mixed
Cuisine: American

Ingredients

Scale

For the salad:

1–1/2 teaspoons bacon grease or olive oil
1 cup frozen corn kernels
4 slices good bread, preferrably sourdough rye, cubed
2 tablespoons unsalted butter
about 2 small heads romaine lettuce
Salt and pepper, to taste
about 1 ounce shaved Parmesan cheese
2 tablespoons grated Parmesan cheese

For the dressing:

2 cloves garlic, peeled
1/4 cup Greek yogurt
2 tablespoons grated Parmesan cheese
1 tablespoon mustard (your favorite variety)
2 teaspoons red wine vinegar
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1 tablespoon lemon juice
1/2 cup olive oil

Instructions

Preheat your oven to 400 F (200 C).
Put a skillet over medium heat and melt the bacon grease or heat the oil. Add your frozen corn and give the pan a shake or stir occasionally until some of the corn starts to char. Keep an eye on it and let it cook for about 10 minutes while you get on with other components.
Slice and cube your bread and spread it in a single layer on a baking sheet. Put this in the oven for about 8-10 minutes to crisp up and brown a bit.
While the bread is in the oven, make your brown butter. Add the butter to a small sauce pan and let it cook over medium low heat until brown flecks start to appear. When it starts to smell nutty, take it off the heat.
When the bread comes out of the oven, drizzle the brown butter over the croutons and give them a toss. Set aside. By this time, you’ll probably want to turn the heat off under your sauteed corn as well.
To make the dressing, add garlic cloves to your food processor and pulse a few times to chop them. Then add all the remaining dressing ingredients except for the olive oil to the food processor and pulse to combine. With the machine running (this can get messy so keep a hand over the opening), slowly drizzle in the oil to make a smooth, creamy dressing.
Chop your lettuce and add it to a big salad bowl. Season it with salt and pepper, then add the Parmesan cheese and give it a bit of a toss to combine. Add on the corn and croutons, then drizzle over the dressing and toss everything with tongs to get it all coated in the dressing. You can hit it with a few more shaves of Parmesan if you want to get fancy.