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Spicy dressing for salad
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Spicy Caesar Salad Recipe

While caesar salad in a creamy tangy salad dressing topped with cheese and croutons is a classic, I love this twist made with a creamy, spicy dressing and buttered breadcrumbs.
Course Salad
Cuisine American
Keyword caesar, calabrian chili, dressing, kale, romaine, salad, salad dressing, spicy
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the spicy caesar dressing:

  • 2 large egg yolks
  • 2 tablespoons sour cream
  • 2 teaspoons Calabrian chili paste
  • 2 cloves garlic, minced
  • 1 medium shallot, diced
  • 2 oil-packed anchovy fillets
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Worcestershire
  • ¼ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the toasted breadcrumbs:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup plain breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the salad:

  • 2 hearts romaine lettuce, chopped
  • 1 bunch Tuscan kale, ribs removed and shredded
  • ½ cup grated Parmesan

Instructions

For the spicy caesar dressing:

  • Add the egg yolks, sour cream, Calabrian chili paste, garlic, shallot, anchovy, lemon juice and Worcestershire in the base of a food processor fitted with a blade attachment. Pulse until blended.
  • Turn the food processor on and slowly add the extra-virgin olive oil, followed by the vegetable oil through the top hole while the machine is running.
  • Whisk in water 1 tablespoon at a time to thin the sauce if needed.
  • Add dressing to a small bowl and season with salt and pepper, then set aside.

For the toasted breadcrumbs:

  • Heat a nonstick pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
  • Add the breadcrumbs, garlic powder and onion powder, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove to a small bowl and set aside to cool.

For the salad:

  • Add the romaine and kale to a large mixing bowl or salad bowl and toss with ⅓ cup of the dressing.
  • Add half the cheese and half the breadcrumbs and toss to combine. Top with remaining cheese and breadcrumbs and serve immediately.