This is a mashup of two summertime favorites: caesar salad and pasta salad. I’m not a big fan of pasta salad, for the most part, because the dressings don’t deliver big enough flavor. What’s good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that’s blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1/2 loaf ciabatta, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 clove garlic
- 1 tablespoon capers, drained
- 3 oil-packed anchovy fillets, drained
- 2 tablespoons Dijon mustard
- 1/2 cup grated Parmesan
- 1/4 cup chardonnay vinegar
- 1 teaspoon Worcestershire sauce
- 1/3 to 1/2 cup extra-virgin olive oil
- Pinch kosher salt
- 1 romaine heart, halved lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for cooking
- Kosher salt and freshly ground black pepper
- 2 cups cooked orecchiette or fusilli pasta, cooled
- 4 small heads baby Bibb lettuce
- 2 teaspoons lemon juice
- 8 fresh basil leaves
- 1/4 cup grated Parmesan, plus additional for garnishing
Instructions
- For the croutons: Preheat the oven to 400 degrees F.
- In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
- For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
- For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
- In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
- In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 429 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 14 mg |
| Sodium | 481 mg |
Reviews
The dressing made this recipe! Also loved the basil in the salad.
Very good! I subbed anchovy paste and added more capers to the dressing. Be prepared to have extra of the dressing.
There is a lot going on with this dish; several components with multiple steps. I get season and flavor each step, but I thought it was overkill. To me it not worth the time for the end result. The dressing is fabulous and would elevate any Caesar salad alone.