caesar-salad-with-crispy-artichokes

Salad Recipes

Caesar Salad with Crispy Artichokes

This Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.

Ingredients

  • ¼ cup all-purpose flour
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 6 tablespoons grated Parmesan cheese, divided, plus more for garnish
  • 1 (14 ounce) can whole artichoke hearts, rinsed and halved
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ clove garlic, grated
  • ½ teaspoon anchovy paste (optional)
  • 2 large romaine hearts (1 pound total), chopped
  • Freshly ground pepper to taste

Directions

  1. Place flour in a shallow dish. Lightly beat egg in another shallow dish. Combine panko and 4 tablespoons Parmesan in a third shallow dish. Pat artichokes dry. Toss artichokes in the flour to coat. Dip in the egg, letting excess drip off. Then roll in the panko mixture.

  2. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts and cook, flipping once, until crispy and golden on both sides, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.

  3. Whisk mayonnaise, lemon juice, mustard, garlic, anchovy paste, if using, and the remaining 2 tablespoons each oil and Parmesan in a large bowl until combined. Toss romaine with the dressing until coated. Serve with the crispy artichoke hearts and garnish with pepper and more Parmesan, if desired.