AuthorSaraSkittleI got this idea from a spring panzanella salad recipe I saw on Pinterest that had peas and asparagus and I love both so I planned on trying it but I ended up trying it as a Caesar instead of with a vinnegarette. I love Ceasar salads, but all store bought Caesar dressings are just gross and not even close to something you would eat at a restaurant. I've tried making recipes for homemade before and none of them came out quite right either so I've found that starting with store bought and doctoring it up gets you closer to that tangy flavored Caesar dressing. I love making my own croutons as well, its time consuming and they are fattening but so so good lol. This salad is so filling it is really like a meal in itself so don't plan on eating a lot else. The addition of basil is really fresh but when I first made this salad I was in Aruba and they have this herb that grows wild there that they use in everything that just translates to "plant that smells" lol I have a bush in front of my street and It has a really strong citrus basil smell and I tried researching it and firgured out it was actually Thai lemon basil. it is so fresh and bright, I use regular basil when I don't have any but I highly recommend growing some Thai lemon basil.
I only use the tips of the asparagus in this salad, you can save the stalks and use them for something else (or not) lol. cut the tips of the asparagus and add the peas and the asparagus tips to a large pot of salted boiling water, boil for exactly 3 minutes then drain and dump them into an ice bath.
Add the Caesar dressing the lemon juice, water, vinegar, anchovies smashed into a paste, parmesan, and black pepper. Stir.
Set oven on broil. Cube the bread, melt butter if using butter. Mix olive oil or butter with the garlic powder then dip each cube in garlic oil on all sides. place on baking sheet and sprinkle with parmesan. Put them in the oven, watch closely until browned. take them out and use tongs to turn over each crouton sprinkle again with remaining parmesan and brown the other side. Annoying and time consuming? Yes. Delicious and worth it? Also yes.
Drain the peas and asparagus from the ice water and dry off on a paper towel or a tea towel. Add half the Spring lettuce mix, basil, asparagus, and sugar snap peas, and shaved parmesan to a large salad bowl. Toss with dressing and add croutons.
Ingredients
Directions
I only use the tips of the asparagus in this salad, you can save the stalks and use them for something else (or not) lol. cut the tips of the asparagus and add the peas and the asparagus tips to a large pot of salted boiling water, boil for exactly 3 minutes then drain and dump them into an ice bath.
Add the Caesar dressing the lemon juice, water, vinegar, anchovies smashed into a paste, parmesan, and black pepper. Stir.
Set oven on broil. Cube the bread, melt butter if using butter. Mix olive oil or butter with the garlic powder then dip each cube in garlic oil on all sides. place on baking sheet and sprinkle with parmesan. Put them in the oven, watch closely until browned. take them out and use tongs to turn over each crouton sprinkle again with remaining parmesan and brown the other side. Annoying and time consuming? Yes. Delicious and worth it? Also yes.
Drain the peas and asparagus from the ice water and dry off on a paper towel or a tea towel. Add half the Spring lettuce mix, basil, asparagus, and sugar snap peas, and shaved parmesan to a large salad bowl. Toss with dressing and add croutons.
