Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.
If my son was to choose three favorite things to eat it would be pasta with red sauce, steak and a Caesar salad. We share a similar palate, because those are meals I would also choose to eat on a weekly basis.
I’ve come to realize that the Caesar salad love is fluid; it’s not really the salad mix he likes it’s the salty, creamy Caesar dressing he craves. I decided to take this concept and experiment with it.
What other vegetables will he eat if there’s parmesan and creamy Caesar on top?
Apparently, a lot!
I’m happy to say that Roasted Caesar Salad was a food experiment with wildly successful results. Roasted broccolini, cabbage and leeks have become edible vegetables at my table now, all thanks to my six-year old’s love of creamy Caesar dressing.
Not only do both my children gobble up this roasted winter salad, they ask for it. Both kids and grown-ups love it; I say that’s a win.
Now, what I want to add here is that there are options with the veggies. If you want to have an experience of your own, go to Market Street with your kids and let them CHOOSE which vegetable they want in the salad.
I think it sounds like fun. Give them their little grocery cart and let them choose. Maybe potatoes or bell peppers will end up in the cart. Perhaps tomatoes or cauliflower? There are so many vegetable combinations that would work with roasting and then topping with Caesar dressing. I get excited just thinking about them!
Market Street has many Caesar salad options to choose from as well—whether it’s in the refrigerated section, in the produce department or down the condiment aisle, you always have top-notch options at Market Street.
I want to encourage you to dive into a Roasted Caesar Salad. It’s a warm and delicious side (or meal!) that brings a whole new perspective on Caesar salad. Your family will appreciate the change and so will you!
Roasted Winter Caesar Salad
2 bunches broccolini, leaves removed
1 head green cabbage, cut into wedges
1 large leek (white part only) rough chopped
1 bunch green onions
4 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
creamy Caesar dressing
freshly grated parmesan cheese
Heat the oven to 500 degrees.
Place the broccolini, cabbage and leaks onto a foil-lined, rimmed baking sheet. Evenly distribute the olive oil and salt over the vegetables. Cover the baking sheet with foil, sealing the sides well.
Roast for 15 minutes. Reduce the heat to 425 degrees and remove the foil cover. Continue to cook for 30 minutes, or until the vegetables are browned. During the last 15 minutes of cooking add the green onions.
Remove from the heat and let cool for five minutes. Add parmesan cheese and Caesar dressing to taste. Serve warm or cold.