Pioneer Woman Caesar Salad Spears

Pioneer Woman Caesar salad spears are an easy salad made with crisp romaine hearts, homemade garlic croutons and a creamy anchovy dressing, ready in 50 minutes. Try this elegant steakhouse side salad for Sunday dinner, holiday parties or potlucks, since it's make-ahead friendly and easy to serve.

Let the croutons bake low and slow for the full 25 minutes, tossing them twice, because that is what makes them crisp all the way through. Pull them early and you get chewy centers that go soft under the dressing.

Quartering the romaine lengthwise leaves each spear whole, so you eat it with your fingers or a fork instead of chasing chopped leaves. The dressing also gets blended with real anchovies and a splash of balsamic, which gives it more depth than a bottled Caesar ever could.

Pioneer Woman Caesar Salad Spears

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

380

kcal

Crisp romaine spears get a drizzle of creamy garlic dressing, then a crunchy pile of herby croutons and parmesan shavings. The low oven makes the croutons dry and crisp, while the blender dressing comes out smooth and silky.

Ingredients

• 4 tbsp. salted butter
  

• 1/4 c. extra-virgin olive oil
  

• 8 c. cubed French bread
  

• 2 tsp. Italian seasoning
  

• 1/2 tsp. red pepper flakes
  

• 1 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1/2 c. extra-virgin olive oil
  

• 2 garlic cloves, minced
  

• 4 anchovy fillets
  

• 1 tbsp. dijon mustard
  

• 1 tbsp. balsamic vinegar
  

• 1 tsp. Worcestershire sauce
  

• Juice of 1/2 lemon
  

• Kosher salt and black pepper, to taste
  

• 1/4 c. shredded parmesan cheese
  

• 3 romaine lettuce hearts, trimmed and quartered lengthwise
  

• 1/2 c. parmesan cheese shavings
  

Directions

• Preheat and melt butter: Preheat the oven to 250°F. Melt 4 tablespoons butter with 1/4 cup olive oil in a small saucepan over low heat.
• Coat the bread: Put 8 cups cubed French bread in a large bowl and drizzle in the butter and olive oil mixture. Then toss until every cube is coated.
• Season the croutons: Stir 2 teaspoons Italian seasoning, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1 teaspoon black pepper in a small bowl. Sprinkle it over the bread cubes and toss to coat.
• Bake the croutons: Spread the bread in a single layer on a baking sheet and bake for about 25 minutes, tossing twice. They're ready when they turn crisp, so set them aside to cool completely.
• Blend the dressing base: Combine 1/2 cup olive oil and 2 minced garlic cloves in a blender, then add the 4 anchovy fillets. Next, add 1 tablespoon dijon mustard, 1 tablespoon balsamic vinegar, 1 teaspoon Worcestershire sauce and the juice of 1/2 lemon.
• Finish the dressing: Season with salt and pepper to taste and blend until totally smooth. Then add 1/4 cup shredded parmesan and blend again until smooth.
• Assemble the salad: Arrange the 3 quartered romaine hearts on a platter and drizzle most of the dressing over them. Top with the cooled croutons and 1/2 cup parmesan shavings, then serve with the remaining dressing on the side.

Tools for this recipe

• Nordic Ware half sheet pan, Vitamix E310 blender, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave the anchovies out of the dressing?

You can, but the dressing will taste less savory and less like a classic Caesar. If anchovies are a dealbreaker, add a little extra Worcestershire sauce, since it already carries a hint of that flavor.

How long do the croutons keep?

Once they cool completely, store them in an airtight container at room temperature. They stay crisp for about 3 to 4 days, though I'd skip the fridge because it makes them go stale.

Can I make the dressing ahead of time?

Yes, blend it up to a day or two ahead and keep it covered in the fridge. Give it a good stir or shake before serving, since the oil can separate as it sits.

What if I don't have a blender?

A food processor or an immersion blender works just as well here. In a pinch, mince the garlic and anchovies very fine and whisk everything together in a bowl, though the dressing will be a little less smooth.

What's the biggest mistake with Caesar salad spears?

Dressing them too early is the most common one, because the romaine wilts and the croutons turn soggy. Drizzle right before serving and keep the extra dressing on the side.