Grilled Caesar Salad with Sourdough Breadcrumbs

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 3 cups cubed sourdough bread
  • 4 tsp olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 1 cup canned unsalted chickpeas, drained and rinsed
  • 1/4 tsp paprika
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon
  • 1 tsp Worcestershire
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 large romaine lettuce hearts, quartered lengthwise
  • Cooking spray
  • 1 oz. Parmesan, grated

Directions

  1. Preheat oven to 350.

  2. Place bread on one half of a rimmed baking sheet. Toss with 1 tbsp oil and 1/8 tsp salt, and spread in a single layer. Place chickpeas on opposite half of baking sheet; toss with paprika, 1/8 tsp salt and remaining 1 tsp oil, and spread in a single layer. Bake at 350 for 20 minutes, tossing once halfway through.

  3. Transfer bread to a food processor. Pulse until ground. Set aside.

  4. Whisk together yogurt, lemon juice, mustard, Worcestershire, garlic, pepper and remaining 1/4 tsp salt in a bowl. Whisk in water, 1 tsp at a time, until dressing reaches desired consistency. Set aside.

  5. Preheat a grill to medium-high. Coat cut sides of romaine hearts with cooking spray. Place 3 or 4 romaine quarters, cut sides down, on grill grate. Grill until charred, about 2 minutes, turning after 1 minute and watching closely to prevent burning. Repeat with remaining romaine quarters.

  6. Place 2 romaine quarters on each of 4 plates. Top with 2 tbsp dressing, 1/4 cup breadcrumbs, 1/4 cup chickpeas and 1 tbsp cheese.

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