Description
Is it a salad with brioche bread on top?
Ingredients
Scale
- 2 slices gluten free brioche bread (find it at Trader Joe’s)
- 1 tablespoon butter
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- pinch of each salt and pepper
- 1 head romaine lettuce
- 2–3 cooked/grilled chicken breasts, sliced (rotisserie works great too)
- 3 tablespoons pine nuts
- 8–10 fresh basil leaves
Lemon Basil Cesar Dressing
- 1 heaping tablespoon avocado mayo
- 1 teaspoon djion mustard
- 2 tablespoons olive oil
- 1/4 teaspoon anchovy paste
- 6–8 basil leaves, chopped finely
- 1/2 teaspoon coconut aminos or Worcestershire sauce
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1/4 teaspoon both salt & pepper
- if needed: 1 teaspoon warm water
Instructions
- To make the croutons, toast the slices until nicely browned but not burnt. Cut into small cubes and leave out on a cutting board or in a shallow bowl.
- Melt the butter and mix in the dried basil, garlic powder, salt and pepper. Drizzle the herbed butter over the cubes of bread. Spread them out so they are in an even layer so they can dry up a bit.
- To assemble the salad, arrange the romaine lettuce on your serving plate (cut it up or serve it whole, like I did) Arrange the sliced chicken around the lettuce and spoon the croutons and pine nuts around. Drizzle some of the dressing on top and garnish with the fresh basil leaves.
- Serve with more dressing.
To make the dressing
- Combine everything in a small bowl.
- Mix with a whisk or fork, until everything is fully combine – add in the water if you like it less creamy and thick. Set aside until needed.
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: oven
- Cuisine: salad