sriracha caesar salad
TOTAL TIME: 20 minutes
I travel so much that there is absolutely no consistency in my life whatsoever. Once, when I was in the midst of a mental breakdown, a dear friend had one word of advice for me: Floss. Literally one word. She was basically saying that if I made the effort to floss every single night before bed, no matter how wild my day, it would bring some sense of normalcy to an otherwise abnormal life.
Caesar salad is my food dental floss, the only other constant in my life. No matter where I go, where I stay, Caesar’s on the menu. I have had it in every country, and I feel confident in saying that the twist of
spice makes this the best Caesar salad I have ever, ever had. So go ahead. Floss.
for the
TOASTS
2 tablespoons olive oil
4 cloves garlic, very finely minced or mashed into a paste
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
12 thin slices baguette
for the
SALAD
8 cups chopped baby romaine lettuce spears
1 cup halved cherry tomatoes, or quartered if large
¼ cup thinly sliced red onion
Sriracha Caesar Dressing
¼ cup shaved Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
MAKE THE TOASTS: Preheat the oven to 350°F. Line a baking sheet with foil.
spice makes this the best Caesar salad I have ever, ever had. So go ahead. Floss.
for the
TOASTS
2 tablespoons olive oil
4 cloves garlic, very finely minced or mashed into a paste
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
12 thin slices baguette
for the
SALAD
8 cups chopped baby romaine lettuce spears
1 cup halved cherry tomatoes, or quartered if large
¼ cup thinly sliced red onion
Sriracha Caesar Dressing
¼ cup shaved Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
MAKE THE TOASTS: Preheat the oven to 350°F. Line a baking sheet with foil.

SALAD
8 cups chopped baby romaine lettuce spears
1 cup halved cherry tomatoes, or quartered if large
¼ cup thinly sliced red onion
Sriracha Caesar Dressing
¼ cup shaved Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
MAKE THE TOASTS: Preheat the oven to 350°F. Line a baking sheet with foil.
In a small bowl, combine the oil, garlic, red pepper flakes, salt, and pepper. Arrange the baguette slices on the baking sheet and brush with the oil mixture. Bake until browned and crisp, 11 to 12 minutes. Cool.
ASSEMBLE THE SALAD: Arrange the lettuce, tomatoes, and onion on a big platter. Drizzle with dressing to taste, then crumble the garlic toasts on top of the platter and scatter with the Parm shavings. Season with salt and pepper and more cheese
sriracha caesar dressing
MAKES ABOUT 2 CUPS
1 cup mayonnaise
4 cloves garlic, smashed
1½ cups finely grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
1 tablespoon Sriracha, or more to taste
1½ teaspoons anchovy paste
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a food processor or blender, combine the mayo, garlic, Parm, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper and process until smooth. Refrigerate until ready to use. The dressing will keep in the fridge for 2 weeks or so. Put it on anything. Eat lots of Caesar. Floss