Categories: Salad
Ingredients
- For the toasts:
- 2 tbsp. olive oil
- 4 garlic cloves, very finely minced or mashed into a paste
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 thin slices baguette
- For the Salad:
- 8 cups chopped baby romaine lettuce spears
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- Sriracha Caesar dressing (see recipe)
- 1/4 cup shaved Parmigiano-Reggiano
- Kosher salt and black pepper
Directions
-
Make the toasts: Preheat the oven to 350. Line a baking sheet with foil.
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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, 11-12 minutes. Cool.
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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.