A classic Caesar salad is already a good thing, but you know I had to put a little Southern spin on it.
This Southern Caesar Salad brings together crisp romaine, thinly sliced collard greens, and a creamy Caesar dressing with Calabrian chiles for a little kick. Instead of traditional croutons, we’re bringing buttery rosemary cornbread into the mix. Because why not?
It’s familiar enough to feel like the Caesar you know and love, but with a little something extra.
A Southern Twist on a Classic
Collard greens aren’t just for simmering low and slow. When sliced thin, they bring a slightly earthy bite that holds up beautifully against the creamy, garlicky dressing.
The Calabrian chiles add a little heat without stealing the show, Pecorino Romano brings a salty, sharp bite, and those rosemary cornbread croutons deliver the golden, buttery crunch that brings it all together.
A Few Tips for the Best Southern Caesar Salad
- Slice those collards thin. Remove the tough stems and cut the leaves into fine ribbons so they blend right in with the romaine.
- Use day-old cornbread. It holds together better when toasted and gives you those crispy, buttery edges.
- Start light with the chiles. Calabrian chiles pack some heat, so add a little at a time until the dressing is just right.
- Dress just before serving. Keep the greens crisp and the cornbread croutons crunchy.
Serve this Southern Caesar alongside roasted chicken for a cozy weeknight dinner, or bring it to the table when you want a familiar side with a little personality.
And don’t be surprised if somebody goes back for seconds.
PrintSouthern Caesar Salad with Cornbread Croutons
Description
Crisp romaine and tender collard greens tossed in a creamy Calabrian chile Caesar dressing with sharp Pecorino Romano and buttery rosemary cornbread croutons. A little heat, plenty of crunch, and a Southern twist on a classic.
Ingredients
For the salad
- 2 romaine hearts, washed and chopped
- 1 bunch (about 4 large collard green leaves) washed well, stems removed, and sliced into thin ribbons (about 2 packed cups)
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- 2 cups rosemary cornbread croutons
- Freshly cracked black pepper
For the Calabrian chile Caesar dressing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 2 garlic cloves, finely grated
- 1–2 teaspoons chopped Calabrian chiles in oil, to taste
- 1/4 cup finely grated Pecorino cheese
- 1–2 tablespoons water, to thin
- Freshly cracked black pepper
- Kosher salt, to taste
Instructions
- Prep the collards. Remove the tough center stems and stack the leaves. Roll tightly and slice into very thin ribbons. Place in a large bowl with a small squeeze of lemon juice and gently massage for about 30 seconds to soften.
- Make the dressing. In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, Calabrian chiles, and Pecorino until smooth. Add water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with black pepper and salt as needed.
- Build the salad. Add the chopped romaine to the collards. Sprinkle with Pecorino and drizzle with about half the dressing. Toss until the greens are lightly coated, adding more dressing as needed.
- Finish and serve. Add the rosemary cornbread croutons just before serving. Finish with extra Pecorino, freshly cracked black pepper, and a little more dressing if desired.
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