Autumn Breakfast Caesar Salad with Cornbread Croutons

I love a classic Caesar salad but in a traditional caesar, the flavor is all in the dressing and definitely doesn’t scream fall. That being said, it’s October so everything I make for the next 2 months needs to have a seasonal kick. This salad brings in all the fall flavors with brussel sprouts, pepitas, cornbread, and bacon. I mean, what’s not to like about that?!

Entertaining tips:

1. You can do steps 1-5 the day before (see directions below). Just store everything in an airtight container and make sure you put the bacon, eggs, and dressing in the refrigerator. This means all you have to do the day of is put everything in a bowl and toss with the dressing.

2. Pair this with my Cheesy Chipotle and Potato Breakfast Taquitos.

Recipe: Serves 4

Ingredients:

4 cups chopped romaine

2 cups shaved brussel sprouts

8 strips cooked bacon, chopped

6 soft boiled eggs

1/4 cups pepita seeds

1 box cornbread mix

1 egg yolk

1/2 Tbsp sardine paste

1/4 cup olive oil

1/2 Tbsp mustard

1/8 cup white wine vinegar

1/4 tsp red chili flakes

3 garlic cloves, finely chopped

3/4 cup grated parmesan cheese

1/8 tsp nutmeg

Salt and pepper

Directions:

1. Make the cornbread per the box instructions. Once cooked, set aside to cool and lower the oven to 275 degrees.

2. While the cornbread is cooling, make the soft boiled eggs. To do this, bring a medium pot of water to a boil. Once boiling add the eggs and turn down to a simmer. Cook for 8-9 minutes depending on how “soft” you prefer the egg. Once they are done, drain the water and crack the shells immediately, then run under cold water for 1 minute. This will make it easier to peel. Once eggs are cool to the touch, remove the shell and slice the eggs.

3. To make the croutons cut the cornbread into 1” cubes. Place on a lined baking sheet and put in the oven to dry out. This will take about 45 minutes but check on them after 30 minutes. Once they are hard on the outside, they’re done.

4. Toast the pepitas - add the pepitas to a small pan and place over medium heat. Toast for 3-4 minutes, this warms the oils and brings out the flavors. Add a pinch of salt and toss. Set aside to cool.

5. While the croutons and pepitas are cooling, make the dressing - in a medium bowl add egg yolk, sardine paste, olive oil, mustard, vinegar, garlic, chili flakes, and nutmeg. Quickly whisk together to emulsify the dressing. Once creamy. add 1/4 cup grated parmesan and mix to combine. Salt and pepper to taste. Set aside.

6. In a large bowl add the romaine, brussel sprouts, chopped bacon, eggs, pepitas, croutons, and remaining parmesan cheese. Toss with caesar dressing and serve immediately.

7. Enjoy!