Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
User Reviews
5
Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
Description
Roasting fresh corn brings out its natural sweetness and adds a bit of caramelized texture. Whole wheat bread cubes are toasted in the oven and tossed in brown butter to create flavorful croutons with a nutty note. Crisp romaine lettuce forms the fresh base of the salad.
The Caesar dressing is made by pureeing garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, minced anchovies, lemon juice, salt, and pepper, then streaming in olive oil to form a creamy emulsion. This approach replaces traditional mayonnaise or heavy cream with Greek yogurt for tang and body without heaviness.
The salad is assembled by tossing lettuce and roasted corn with the dressing, then topping with buttery croutons and shaved Parmesan to balance texture and flavor. It makes a satisfying side or light main dish with a mix of smoky, tangy, and fresh elements.
The dressing is slightly adapted from a Food Network recipe, ensuring a balanced and approachable taste.
Ingredients
- 2 sweet corn ears
- 1 tablespoon olive oil
- 1 cup whole wheat bread cubed
- 2 tablespoons butter brown
- 6 cups romaine lettuce chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ounce Parmesan Cheese shaved
- 3 tablespoons Parmesan Cheese finely grated
caesar dressing
- 4 garlic minced, cloves
- 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 black 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
- The dressing uses Greek yogurt as a creamy base complemented by anchovies for umami and garlic for sharpness.
- Brown butter adds a rich, nutty flavor to the croutons, enhancing the salad's texture.
- Roasting corn brings out sweetness and adds a slight char that contrasts with the fresh lettuce.
User Reviews
Overall Rating
5
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