Sriracha Caesar Salad by
Ingredients
Toast:
2 tbsp. olive oil
4 garlic cloves, grated
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
12 thin baguette slices
Salad:
8 cups chopped baby romaine lettuce
1 cup halved or quartered cherry tomatoes
¼ cup thinly sliced red onion
Sriracha Caesar Dressing
¼ cup shaved Parmigiano-Reggiano cheese (about 1 oz.)
Instructions
1. Make the toast: Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
2. Stir together the oil, garlic, salt, black pepper, and red pepper flakes in a small bowl. Arrange the baguette slices in a single layer on prepared baking sheet, and brush with oil mixture.
3. Bake in preheated oven until browned and crisp, 11 to 12 minutes. Cool 10 minutes.
4. Meanwhile, assemble the salad: Arrange the lettuce, tomatoes, and onions on a platter, and drizzle with desired amount of dressing. Crumble garlic toast over salad, and top with the shaved cheese.
2. Stir together the oil, garlic, salt, black pepper, and red pepper flakes in a small bowl. Arrange the baguette slices in a single layer on prepared baking sheet, and brush with oil mixture.
3. Bake in preheated oven until browned and crisp, 11 to 12 minutes. Cool 10 minutes.
4. Meanwhile, assemble the salad: Arrange the lettuce, tomatoes, and onions on a platter, and drizzle with desired amount of dressing. Crumble garlic toast over salad, and top with the shaved cheese.