Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Caesar Salad with Crunchy Pasta Croutons
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 318 mg
Ditch the standard bread cubes for a playful, texture-packed upgrade: air-fried farfalle. This clever technique starts with boiling the pasta until al dente, then tossing it in a savory blend of parm, garlic powder and olive oil before hitting the air fryer. The result is a deeply golden, salty crunch that perfectly complements the bold, creamy flavors of a from-scratch Caesar dressing. Brimming with garlic, lemon and savory anchovy, this recipe transforms a classic salad into a modern, conversation-starting side.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 318 mg
Ingredients
Crunchy Pasta:
Salad:
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Directions
Special equipment:
a 6-quart air fryer- For the crunchy pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and transfer to a large bowl. Toss the pasta with the Parmesan, olive oil, garlic powder, 1/2 teaspoon salt and a few grinds of pepper.
- Add the pasta to a 6-quart air fryer in a single layer. Air fry at 375 degrees F, shaking the basket halfway through, until golden brown and crunchy, 10 to 12 minutes. If needed, cook in batches. Sprinkle with salt to taste while still warm. Set aside to cool.
- For the salad: Finely chop the garlic and anchovies together, then continue to chop until it forms a paste. Transfer to a medium bowl. Whisk in the olive oil, mayonnaise, lemon juice, mustard, 1/2 teaspoon salt and several grinds of pepper until smooth and combined. Stir in the grated Parmesan until combined. Season to taste with salt, pepper and more lemon juice if needed.
- Add the romaine and crunchy pasta to a large bowl and toss with the dressing. Transfer to a serving bowl and top with shaved Parmesan and freshly cracked pepper.
Cook’s Note
If the farfalle isn't toasty enough, it will be chewy. Make sure it’s golden brown all over. If you don’t have both grated and shaved Parmesan, top the salad with more grated Parmesan for serving.
