Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
User Reviews
5.0
21 reviews
Excellent
Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 ears sweet corn
- 1 tablespoon olive oil
- 1 cup whole wheat bread cubes
- 2 tablespoons brown butter
- 6 cups chopped romaine lettuce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 ounce Parmesan cheese, shaved
- 3 tablespoons finely grated Parmesan cheese
caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 4 anchovies, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/2 cup olive oil
Instructions
- Preheat oven to 425 degrees F. Brush corn with olive oil and place on a baking sheet. Bake for 20-25 minutes, or until kernels are soft and golden. If you’d like them more charred, you can broil them for 1 to 2 minutes. While the corn is roasting, you can also add the bread cubes to a baking sheet and bake them for 8 to 10 minutes, or until they are golden. As soon as removing the croutons from the oven, drizzle them with the brown butter. Cut the corn from the cob.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms.
- Add the lettuce and corn to a large bowl and sprinkle with salt and pepper. Toss with the dressing, then add the croutons and remaining cheese. Serve!
Notes
- [dressing slightly adapted from food network]
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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