Fusilli Caesar Salad
The best caesar salad with a secret ingredient – Hawaiian bread croutons! It’s so good, you’ll want to eat all of the croutons first!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | fusilli pasta |
| 6 cups | chopped Romaine lettuce |
| 1/4 cup | grated Parmesan cheese |
| kosher salt and freshly ground black pepper, to taste | |
| 2 tablespoons | olive oil |
| 2 tablespoons | unsalted butter, melted |
| 1 tablespoon | chopped fresh parsley leaves |
| 1/2 teaspoon | dried oregano |
| 1/2 teaspoon | dried basil |
| 1/4 teaspoon | garlic powder |
| 1 12 package | 1 (12-count) king’s hawaiian original hawaiian sweet dinner roll, diced into 1-inch cubes |
| 1/2 cup | mayonnaise |
| 1/3 cup | grated Parmesan cheese |
| 1/4 cup | freshly squeezed lemon juice |
| 2 tablespoons | olive oil |
| 1 teaspoon | Worcestershire sauce |
| 1 | anchovy fillet, rinsed, dried and chopped, optional |
| 2 cloves | garlic, minced |
| kosher salt and freshly ground black pepper, to taste |
Directions:
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Serve immediately, garnished with croutons.
Source: damndelicious.net
