Caesar Salad Flatbread

Never Miss a Recipe!

Sign up to get fresh recipe ideas and so much more.

clock icon
PREP TIME
10 min
COOK TIME
5 min
fork, knife, and plate icon
YIELD
4

What You Need

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon minced garlic (from about 1 garlic clove)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Flatbreads:

  • 4 pieces naan bread
  • 1 tablespoon extra-virgin olive oil
  • 2 Dandy Romaine Hearts, chopped into bite-sized pieces
  • 1 cup sliced Dandy Celery Sticks
  • 1 cup croutons
  • 1 tablespoon grated Parmesan cheese

Make It

  1. Add all the ingredients for the dressing to a medium bowl and whisk until well combined. Cover and place in your refrigerator until you’re ready to use it.
  2. Pre-heat your grill to medium-high. Brush both sides of the naan with a thin layer of olive oil. Add the naan directly to your grill grates and grill for about 2 minutes per side, or until lightly charred. Remove and set on a clean baking sheet. Spread a thin layer of the dressing (about a scant tablespoon per piece) on top of each piece of naan. Set aside.
  3. Add the chopped romaine lettuce to a large bowl. Drizzle in a couple tablespoons of the dressing and toss to coat. Then add the sliced celery and croutons, tossing to combine. Taste and add more dressing, if desired.
  4. Top each naan piece with some of the salad. Garnish with additional grated Parmesan cheese. Enjoy immediately.

Recipe by: Floating Kitchen

Share

Facebook Twitter Pinterest