Spicy Caesar Salad

This Spicy Caesar Salad has all the classic components: crispy lettuce, a lot of cheese, croutons, and a homemade caesar dressing with a kick.

Course Salad

Cuisine Italian

Keyword Caesar, Spicy

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 651kcal

Preheat the oven to 400°F.
Cut the bread into small, bite-sized cubes and spread them out on a large baking sheet. Drizzle 1–2 tablespoons of olive oil then quickly toss to coat.
Season with a heavy pinch of salt and Italian seasoning.
Bake for 8 minutes, then toss the bread cubes again and bake for another 5–6 minutes. Remove when golden brown.

Start by mincing the anchovies as finely as possible. Then, spread them flat on the cutting board using the side of your knife. Sprinkle a pinch of kosher salt. This will help break them down.
Continue chopping, starting from the front (closest to you) and working your way back. When you reach the far end of the anchovies, press down with the side of your knife in your direction, smooshing them against the cutting board. Repeat this process several times until the anchovies form a smooth paste.
If this is too much you can blend the dressing together or use anchovy paste.
In a large bowl, combine the mayonnaise, lemon juice, anchovy paste, grated garlic, Dijon mustard, Calabrian chilies, and Parmesan cheese. Mix until well combined. Salt to taste if needed. Store in the fridge until needed.

In a large mixing bowl, combine the cleaned and roughly chopped romaine leaves, Parmesan cheese, and croutons. Add your desired amount of dressing and toss until evenly coated. Serve immediately.