Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing
Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing is a main course that serves 2. One serving contains 1043 calories, 21g of protein, and 92g of fat. For $3.47 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 18034 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. A mixture of pepper, salt, ears corn, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an awesome spoonacular score of 95%. Similar recipes include Greek Yogurt Caesar Dressing, Greek Yogurt Caesar Dressing, and Greek Yogurt Caesar Dressing.
Servings: 2
Ingredients:
4 anchovies, minced
1 cup whole wheat bread cubes
2 tablespoons brown butter
caesar dressing
1 tablespoon dijon mustard
2 ears sweet corn
4 garlic cloves, minced
3 tablespoons greek yogurt
1/2 lemon, juiced
1/2 cup olive oil
1 ounce parmesan cheese, shaved
3 tablespoons finely grated parmesan cheese
1/4 teaspoon pepper
2 teaspoons red wine vinegar
6 cups chopped romaine lettuce
1/4 teaspoon salt
Equipment:
oven
baking sheet
food processor
bowl
Cooking instruction summary:
Preheat oven to 425 degrees F. Brush corn with olive oil and place on a baking sheet. Bake for 20-25 minutes, or until kernels are soft and golden. If you'd like them more charred, you can broil them for 1 to 2 minutes. While the corn is roasting, you can also add the bread cubes to a baking sheet and bake them for 8 to 10 minutes, or until they are golden. As soon as removing the croutons from the oven, drizzle them with the brown butter. Cut the corn from the cob. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. Add the lettuce and corn to a large bowl and sprinkle with salt and pepper. Toss with the dressing, then add the croutons and remaining cheese. Serve!
Step by step:
1. Preheat oven to 425 degrees F.
2. Brush corn with olive oil and place on a baking sheet.
3. Bake for 20-25 minutes, or until kernels are soft and golden. If you'd like them more charred, you can broil them for 1 to 2 minutes. While the corn is roasting, you can also add the bread cubes to a baking sheet and bake them for 8 to 10 minutes, or until they are golden. As soon as removing the croutons from the oven, drizzle them with the brown butter.
4. Cut the corn from the cob. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms.
5. Add the lettuce and corn to a large bowl and sprinkle with salt and pepper. Toss with the dressing, then add the croutons and remaining cheese.
6. Serve!
Nutrition Information:
covered percent of daily need
