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Handmade Caesar - Romaine - Sourdough

10-15 minutes | Serves 2-3

Caesar salad is a classic and this rendition is no exception. The Minnow’s unctuous and tangy Caesar dressing coats crispy romaine and freshly pan fried croutons using bread from Portland's very own Starter Bread. With lots of freshly cracked pepper, this one’s simple and so tasty you will keep going back for more.

Watch us make this meal!

For some added protein, with Wild PNW Smoked Salmon or Pulled Free-Range Chicken!

What you’ll receive:

  • Head of romaine lettuce
  • Pint of raw diced Starter Bread sourdough for croutons
  • Cup of The Minnow's Caesar dressing
  • Lemon

What you’ll need:

Recipe instructions:

  1. Remove the leaves from the heads of romaine and rinse in cold water. Lay out on a towel to dry. HOT TIP: soaking lettuce leaves in very cold water for a few minutes will make them even more crisp.
  2. Heat a skillet over medium heat and add in 1-2 tablespoons of olive oil. Toss the diced sourdough into the pan and cook, flipping once, until they are toasted on both sides, ~3 minutes.
  3. Remove the croutons from the pan to a dry paper towel, and add a pinch (1/2 teaspoon) of salt over the top.
  4. Slice the romaine leaves into bite sized pieces and add to a large bowl.
  5. Add most of the croutons and dressing to the bowl with the romaine and toss until everything is thoroughly coated. If using, add 1/4 cup parmesan here.
  6. Portion the salad onto plates and garnish with the rest of the croutons and a slice of lemon. Add a couple cracks of freshly ground black pepper over the top and enjoy! Optional: add zest from half of the lemon and sprinkle on some parmesan!

Our take on the classic

Caesar Salad with Pan-Fried Sourdough Croutons

Regular price $19.95
Unit price
per 

Two large salad plates, or three side salads

Handmade Caesar - Romaine - Sourdough

10-15 minutes | Serves 2-3

Caesar salad is a classic and this rendition is no exception. The Minnow’s unctuous and tangy Caesar dressing coats crispy romaine and freshly pan fried croutons using bread from Portland's very own Starter Bread. With lots of freshly cracked pepper, this one’s simple and so tasty you will keep going back for more.

Watch us make this meal!

For some added protein, with Wild PNW Smoked Salmon or Pulled Free-Range Chicken!

What you’ll receive:

  • Head of romaine lettuce
  • Pint of raw diced Starter Bread sourdough for croutons
  • Cup of The Minnow's Caesar dressing
  • Lemon

What you’ll need:

Recipe instructions:

  1. Remove the leaves from the heads of romaine and rinse in cold water. Lay out on a towel to dry. HOT TIP: soaking lettuce leaves in very cold water for a few minutes will make them even more crisp.
  2. Heat a skillet over medium heat and add in 1-2 tablespoons of olive oil. Toss the diced sourdough into the pan and cook, flipping once, until they are toasted on both sides, ~3 minutes.
  3. Remove the croutons from the pan to a dry paper towel, and add a pinch (1/2 teaspoon) of salt over the top.
  4. Slice the romaine leaves into bite sized pieces and add to a large bowl.
  5. Add most of the croutons and dressing to the bowl with the romaine and toss until everything is thoroughly coated. If using, add 1/4 cup parmesan here.
  6. Portion the salad onto plates and garnish with the rest of the croutons and a slice of lemon. Add a couple cracks of freshly ground black pepper over the top and enjoy! Optional: add zest from half of the lemon and sprinkle on some parmesan!
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