FUSILLI CAESAR SALES

Hawaiian bread croutons are the secret ingredient in this best-caesar dressing! You’ll want a whole bowl of croutons before you even start on the salad.

When I eat out, Caesar salad is my favorite. It’s a shame to pay $12 for a salad that only has romaine lettuce and parmesan, plus croutons, dressing, and croutons. I decided to make a budget-friendly, super-easy Caesar at home with a secret ingredient.

Yes, I did go there. I croutonified one of my favorite rolls ever – the King’s Hawaiian. The best part is that making your croutons couldn’t be easier! You need to cut your rolls into cubes and toss them with the butter and herbs of your choice. Then, bake them for 5-6 mins. That’s it!

These are seriously the best croutons that I have ever eaten. The croutons were crunchy on the outside but sweet and tender inside. They were just soaked in buttery goodness. Butters even approved!

Ingredients

• 8 ounces fusilli pasta
• 6 cups romaine lettuce chopped
• Parmesan cheese, 1/4 cup
• To taste, add Kosher Salt and freshly ground Black Pepper

FOR THE CROUTONS

• Olive oil two tablespoons
• Two tablespoons of unsalted butter melted
• Fresh parsley leaves, chopped to 1 tablespoon
• Half a teaspoon of dried oregano
• Half a teaspoon of dried basil
• 1/4 teaspoon of garlic powder
• One (12-count package) of KING’S HAWAIIAN Original Hawaiian Sweet Dessert Rolls.

For the Dressing

• 1/2 cup mayonnaise
• Parmesan cheese, 1/3 cup
• Freshly squeezed Lemon Juice – 1/4 cup
• Olive oil two tablespoons
• One tablespoon of Worcestershire sauce
• Optional: 1 anchovy filet, washed, dried, and chopped.
• Two cloves garlic, minced
• To taste, add Kosher Salt and freshly ground Black Pepper

Instructions

• Preheat oven to 400 degrees F.
• In a small dish, combine the olive oil, butter, and parsley with oregano. Basil and garlic powder.
• Spread the bread cubes on a baking tray in one layer. Mix olive oil and bread cubes. Place in oven and bake for 4-5 minutes until golden and crisp. Set aside.
• For the dressing, combine mayonnaise, Parmesan cheese, lemon juice and olive oil. Add Worcestershire sauce, anchovies, garlic, and salt to taste.
• Cook pasta in a large pot with salted boiling water according to the package directions. Drain well and allow it to cool.
• Place the romaine lettuce into a large bowl. Add pasta, Parmesan cheese, and salt and pepper to taste. Pour the dressing over the salad and gently mix to combine.
• Serve immediately, garnished with croutons.