… and brown butter croutons
Of course—croutons are essential. They’re the crunchy, buttery part that elevates a Caesar salad from good to unforgettable.
The real star here, though, is the dressing. I never imagined I’d make Caesar dressing at home, much less that it would rival my favorite restaurant versions. After a disappointing Caesar on vacation recently, I decided homemade is the way to go from now on.
I’ve even managed to recreate a favorite store-bought style I used to enjoy, and along the way I realized I’ve come a long way from the person who avoided salads. Caesar salads are the ones that got me to actually like greens—the creamy dressing, heaps of Parmesan, and crunchy croutons made it possible.
At first I was skeptical. I preferred crisp iceberg (gasp) and the word “anchovies” sounded intimidating. Then I learned Caesar is basically a vehicle for Parmesan and croutons—romaine just provides the platform for that luscious dressing. Once I figured that out, I was sold.
My first memorable Caesar was from a dive bar, and it was life-changing. That simple version—plain and straightforward—is something I still appreciate. No meat, no fries, no quesadilla strips; sometimes a salad should simply be a salad.
But I couldn’t resist adding roasted corn. I’m slightly obsessed with roasted corn right now, and it pairs beautifully with this dressing and the brown butter croutons. The result is simple, satisfying, and full of texture: charred-sweet kernels, crisp romaine, nutty brown butter croutons, and a tangy Parmesan Greek yogurt Caesar dressing.
Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
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Ingredients
- 2 ears sweet corn
- 1 tablespoon olive oil
- 1 cup whole wheat bread cubes
- 2 tablespoons brown butter
- 6 cups chopped romaine lettuce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 ounce parmesan cheese, shaved
- 3 tablespoons finely grated parmesan cheese
Caesar Dressing
- 4 garlic cloves, minced
- 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 pepper
- 1/2 lemon, juiced
- 1/2 cup olive oil
Instructions
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Preheat the oven to 425°F. Brush the corn with olive oil and place on a baking sheet. Roast for 20–25 minutes until the kernels are soft and golden; broil 1–2 minutes for extra char if desired. Add the bread cubes to a baking sheet and bake 8–10 minutes until golden. Immediately toss the hot croutons with the brown butter. Cut the corn from the cob.
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To make the dressing, combine garlic, Greek yogurt, parmesan, Dijon, red wine vinegar, minced anchovies, lemon juice, salt, and pepper in a food processor and blend until smooth. With the processor running, stream in the olive oil to create a creamy emulsion.
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In a large bowl, toss the chopped romaine and roasted corn with a pinch of salt and pepper. Add the dressing and toss to coat. Top with the brown butter croutons and remaining grated and shaved Parmesan. Serve immediately.
Notes
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I appreciate you so much!
I will cry when corn season is over.