Yeah, I’m on a roll! Every once in a while I get stuck on something (we are talking about food here, some dish or ingredient that I eat over and over, in different combinations usually, over a short period of time. Some might say I have an addictive personality, but my bursts of passion are usually food related and they don’t last. Anyway, I published a while ago a recipe that involved roasted tomatoes and this would be my second on the same topic. I know salads are not a popular dish these days but if you are obsessing over roasted tomatoes the same way I do, then this is a must try.
Very popular in North America, the Caesar salad could be a bit boring when talking both about presentation and taste but change the ingredients a little bit and you’ll be surprised. Well, mine is changed a bit more but I used Light Creamy Caesar dressing so I think I’m still OK [lol]. Honestly, I only touched Caesar salad once, in a restaurant, some years ago and I hated it but with this recipe I thought I should give it another shot, replacing Romaine [yuk] lettuce with spinach and adding tomatoes and grilled red onions. Simply …AMAZING!
Ok, few pointers now. I would suggest to make your own croutons like I did instead of buying, I used a french baguette so I could get nice crust on every piece but any kind would work just fine. Now when I look back, I think I would go with store bought kind because wife ate them all, they were that amazing. Also Caesar dressing, you could make it yourself or just buy one like I did and it was very good actually.
- croutons homemade or store bought
- ¼ cup olive oil
- 1 large red onion
- 10-15 cherry tomatoes
- 4-6 cups baby spinach (depends of how much you want to make)
- 1 chicken breast
- ¼ cup shaved parmesan
- light Caesar dressing
- For croutons I used french baguette, cut 1 in slices and then each slice in 4 or six cubes. Place them into a plastic bowl and drizzle with olive oil; toss to coat then place them in a baking pan and bake in a preheated oven at 350° F / 175° C for 15-20 minutes or until they are golden-brown in color.
- After croutons are done do the same thing with tomatoes. Drizzle with a bit of olive oil and toss to coat then shove them inside the oven again for 10-15 minutes or until they start to crack (under pressure! lol)
- Cut a big red onion in six wedges and throw it on the grill next to the chicken breast.
- Place spinach in a large serving bowl, top with bread cubes, onion, tomatoes and chicken; sprinkle with Parmesan. Drizzle with dressing to taste and be amazed!