Best EVER Caesar Salad with Parmesan Cheese Crisps
Chopped Romaine, sliced red onion, black olives, avocado, croutons, and parmesan cheese crisps tossed together lathered in a super simple Caesar dressing.
Ingredients
Caesar Salad
- 8 cups Romaine lettuce, chopped
- 1/4 red onion, sliced thinly
- 1/2 cup black olives drained
- 1/2 avocado, cut into cubes peeled, pitted
- 1/2 cup croutons
- parmesan cheese crisps
Parmesan Cheese Crisps
- 2 cups freshly grated Parmesan cheese
Caesar Dressing
- 1 cup mayonnaise
- 2 cloves garlic
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup extra virgin olive oil
- 1-2 tbsp water
Instructions
Parmesan Cheese Crisps
- Preheat oven to 400℉. Line a baking sheet with parchment paper.Spread out shredded cheese into a thin layer on baking sheet making the layer even and just enough so you can't see through the cheese in most places. See above picture for reference. Bake for 3-5 minutes. Allow cheese to cool COMPLETELY before breaking it into pieces.
Caesar Dressing
- Combine first seven ingredients into a mini food processor and process until smooth. Add olive oil and pulse until incorporated. If needed add 1-2 tbsp water to thin dressing down. I usually add 2 tbsp water to make dressing more pourable. Refrigerate until ready to use.
Caesar Salad
- Toss Romaine in a med-large bowl with the red onion, black olives, and croutons. Add cubed avocado and caesar dressing just prior to serving. Top with parmesan cheese crisps and a couple grinds of fresh black pepper.
Notes
Omit the croutons to make this salad gluten-free.