Grilled Caesar Salad with Sourdough Breadcrumbs

7/11/2018

If there were a speed eating contest, my husband and I would both stand a chance of reigning victorious. We've got an edge up on our competition because we're both ultra competitive AND we have a lot of practice. I'm not talking about a hot dog eating or pie eating competition, I'm talking about scarfing down a regular sized meal in record time.

There is really no advantage to our accelerated eating habits - quite the opposite really. No person should ever consume their food in such hasty fashion. Eating quickly leads to poor digestion, overeating and lower satisfaction with the whole experience. Not to mention the fact that if I spend and hour preparing a meal, I want everyone at the table to enjoy every single bite that goes into their mouth. I don't want to see my culinary efforts disappear in ten minutes flat without so much as an inhale to appreciate the way the food smells.

I talk about eating as an experience A LOT. I'm mainly reminding myself to put my fork down between bites and to slow myself down while I'm eating a meal. (Regardless of who prepared it.) My goal is to experience my food instead of simply eating to satisfy my hunger. Appreciating what the food LOOKS like and how it SMELLS even before diving into that first bite.

If there was ever a food that really begs to be experienced and appreciated, it's a Caesar Salad. It's simplistic in nature and the recipe is very basic but it really stands out against all other salads. Chances are you've had one of these beloved salads at some point in your life but now I challenge you to experience your Caesar Salad. Try my Grilled Caesar salad with Sourdough Breadcrumbs for a unique twist on the class Caesar.

Grilled Caesar Salad with Sourdough Breadcrumbs
2 cups cubes whole wheat sourdough bread
4 teaspoons olive oil
1/2 teaspoons salt
1 cup canned chickpeas, drained and rinsed
1/4 teaspoon paprika
1/2 cup plain whole milk Greek yogurt
2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove minced garlic
1/2 teaspoon anchovy paste
1/4 teaspoon black pepper
2 romaine hearts, quartered lengthwise
1 ounce parmesan cheese, grated

Place bread on 1/2 of a baking sheet and toss with 1 T. oil and 1/8 t. salt.

Spread chickpeas on other side and toss with paprika, 1/8 t. salt and 1 t. oil.

Bake 20 minutes at 350, tossing halfway through.

Transfer bread to a food processor and pulse until coarsely ground.

Whisk together yogurt, lemon juice, mustard, Worcestershire, garlic, anchovy paste, pepper and 1/4 t. salt. Whisk in water 1 t. at a time until it reaches drizzling consistency.