Best 4 Caesar Salad With Spicy Pancetta And Cornbread Croutons Recipes

**Discover a tantalizing twist to the classic Caesar salad with spicy pancetta and cornbread croutons. This article unveils a culinary journey that blends bold flavors, textures, and innovative ingredients. From the zesty dressing to the crispy croutons, each element of this dish comes together to create a symphony of taste.**

**1.** **Caesar Salad with Spicy Pancetta and Cornbread Croutons:** Embark on a flavor adventure with this vibrant take on the iconic Caesar salad. Indulge in the harmonious interplay of crisp romaine lettuce, savory pancetta, and crunchy cornbread croutons, all enveloped in a luscious dressing that bursts with garlic, Parmesan, and anchovies.

**2.** **Spicy Pancetta:** Elevate your Caesar salad with a spicy kick by preparing homemade pancetta infused with chili flakes and paprika. This sizzling ingredient adds a smoky, slightly spicy touch that tantalizes the taste buds and elevates the overall dish.

**3.** **Cornbread Croutons:** Experience a delightful twist with these homemade cornbread croutons. Combining the sweetness of cornbread with the crispy texture of croutons, they add a unique dimension to the salad, contrasting the coolness of the lettuce and the richness of the dressing.

**4.** **Caesar Dressing:** Discover the secrets behind a perfect Caesar dressing, crafted with fresh garlic, tangy lemon juice, creamy mayonnaise, and the distinctive umami of anchovies. This flavorful dressing is the heart of the salad, binding all the elements together and delivering a delectable symphony of flavors.

**5.** **Assembly:** Learn the art of assembling a visually appealing and taste-bud-tingling Caesar salad. Discover tips for arranging the lettuce, pancetta, croutons, and dressing to create a dish that captivates the eyes and tantalizes the taste buds.

Here are our top 4 tried and tested recipes!

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Caesar Salad with Spicy Pancetta and Cornbread Croutons image

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Kosher salt and coarsely ground black pepper
1/2 cup lemon juice
1 tablespoon caper juice
2/3 cup olive oil
1/3 cup canola oil
3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
Parmesan, for grating
3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
16 to 20 thin slices pancetta, cooked crispy like bacon
1/2 teaspoon cayenne pepper

Steps:

For the cornbread: Preheat the oven to 400 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
For the salad: Preheat the oven to 375 degrees F.
Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

CAESAR SALAD WITH CRUNCHY CROUTONS

Caesar Salad with Crunchy Croutons image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 loaf crusty Italian bread
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
4 anchovy fillets
1 clove garlic, smashed
2 lemons, juiced
1 tablespoon water
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground black pepper
Salt
2 heads romaine lettuce
Freshly grated Parmesan, for garnish

Steps:

Make the croutons:
Heat the oven to 350 degrees F.
Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories Summer Salad Corn Okra Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Steps:

For the salad:
Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
For the Creole Caesar dressing:
In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Make sure your pancetta is crispy. This will add a nice smoky flavor to the salad.
Don't overdress the salad. A little dressing goes a long way.
Serve the salad immediately. This will prevent the croutons from getting soggy.

Conclusion:

This Caesar salad with spicy pancetta and cornbread croutons is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy pancetta, crunchy croutons, and creamy dressing is sure to please everyone at your table.