Arugula Caesar Salad with Crouton Crispies
This recipe was born when I was craving Caesar salad but only had arugula in my fridge. The first go used my easy Caesar salad dressing, which I LOVE but it was too heavy for arugula. With a little tweaking, I lightened it up, making it perfect for delicate arugula. The garlic parmesan crispies add just the right amount of crunch.
Ingredients
- 1 tablespoon olive oil
- ¼ cup panko
- 1 tablespoon grated parmesan cheese
- ½ teaspoon EACH: Italian seasoning and garlic powder
- 1 pinch salt and pepper
- 4 ounces baby arugula
- ¼ cup shaved parmesan
The Dressing
- ¼ cup plain, Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons grated parmesan cheese
- 2-3 teaspoons lemon juice
- 1 ½ teaspoons anchovy paste
- ½ teaspoon dijon mustard
- 1 small clove garlic
- ½ teaspoon pepper
- 1 pinch salt
Instructions
- Mix the dressing ingredients together, then place the bowl in the fridge while you prepare the rest of the salad.¼ cup plain, Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons grated parmesan cheese, 2-3 teaspoons lemon juice, 1 ½ teaspoons anchovy paste, ½ teaspoon dijon mustard, 1 small clove garlic, ½ teaspoon pepper, 1 pinch salt
- Heat the oil in a small pan over medium heat. Add the panko, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper and mix well. Continue to mix until the panko is golden brown and crispy and then remove the pan from the heat.1 tablespoon olive oil, ¼ cup panko, 1 tablespoon grated parmesan cheese, ½ teaspoon EACH: Italian seasoning and garlic powder, 1 pinch salt and pepper
- Add the arugula to a salad bowl and pour enough of the dressing over top to lightly coat the greens - about half. Add half of the crouton crispies and the shaved parmesan and toss gently to coat. Sprinkle the rest of the crouton crispies over top and serve right away.4 ounces baby arugula, ¼ cup shaved parmesan
Notes
Lemon juice: The amount I like in this recipe depends on the yogurt - some are more sour than others. I recommend starting with 2 teaspoons and adding a little more if you'd like it more lemony.
Make-ahead tips: The dressing can be made ahead and kept in your fridge for up to a week. The crouton crispies stay crisp for many days if kept in a sealed container on your counter.
Dressing amount: The amount of dressing is more than you need for one salad, but I can't bear to go through the effort of making only enough dressing for one salad, especially when it keeps so well. You can save the rest for a salad tomorrow, drizzle the extra over your main dish, or cut the dressing recipe in half if you only want one salad.
Serving: 1 = ¼ of the recipe, Calories: 120kcal, Carbohydrates: 5g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 234mg, Potassium: 147mg, Fiber: 1g, Sugar: 1g, Vitamin A: 748IU, Vitamin C: 5mg, Calcium: 160mg, Iron: 1mg