Caesar Salad with Chicken Sausage & Garlic Croutons

Name: Caesar Salad with Chicken Sausage & Garlic Croutons
Prep time: 15
Cook time: 20
Total time: 35
Yield: 1
Ingredients: loaf ciabatta or sourdough, cut into bite-size cubes; olive oil; garlic powder; kosher salt; A few grinds of freshly ground black pepper to taste; mayonnaise; lemon, juiced; anchovies, finely chopped (or 1 teaspoon anchovy paste); Dijon mustard; Worcestershire sauce; small garlic cloves, grated; freshly grated Parmesan cheese; kosher salt; freshly ground black pepper; olive oil; package The Sausage Project Classic Roasted Chicken Sausage, sliced into ¼-inch rounds; chopped romaine lettuce (from 1–2 hearts); freshly shaved Parmesan cheese

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Classic Roasted

Salads

Not since ancient Rome have people been this fired up about Caesars. In the last year, we’ve moved well beyond the tableside salad, with pretty much everyone (us included) flipping out over caesar wraps, Caesar dogs, Caesar pizzas, and other internet-famous mutations. Still, like the similarly trending cacio e pepe, it’s worth remembering where all that deliciousness started… and honoring it the best way we know how: with chicken sausage.

Our take on the classic Caesar leans into everything that makes it great. Crisp romaine sets the base, while crispy coins of Classic Roasted Chicken Sausage and garlicky croutons bring the crunch. A quick homemade Caesar dressing—easier than it sounds—ties it all together. It’s a classic for a reason, made even better with a little extra protein.

See Recipe

A crispy, creamy Caesar salad with crispy Classic Roasted Chicken Sausage coins.

SERVING MULTIPLIER:

Ingredients

Garlic Croutons

½ loaf ciabatta or sourdough, cut into bite-size cubes

3 tablespoons olive oil

¾ teaspoon garlic powder

¼ teaspoon kosher salt

A few grinds of freshly ground black pepper to taste

Caesar Dressing

½ cup mayonnaise

1 lemon, juiced

2 anchovies, finely chopped (or 1 teaspoon anchovy paste)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 small garlic cloves, grated

3 tablespoons freshly grated Parmesan cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Sausage and Salad

1 tablespoon olive oil

1 package The Sausage Project Classic Roasted Chicken Sausage, sliced into ¼-inch rounds

6 cups chopped romaine lettuce (from 1–2 hearts)

¼ cup freshly shaved Parmesan cheese

Instructions

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Make the croutons: Preheat the oven to 400°F. Add the cubed bread to a rimmed sheet pan. In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper. Drizzle over the bread and toss until evenly coated. Bake for 15–18 minutes, flipping halfway through, until golden and crisp. Transfer to a bowl to cool.

Make the dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, anchovies, Dijon mustard, Worcestershire sauce, grated garlic, Parmesan, salt, and pepper. Taste and adjust seasoning as needed.

Crisp the sausages: Heat the olive oil in a large sauté pan over medium-high heat. Add the sausage and cook for 3–4 minutes per side, until golden and crisp. Transfer to a plate and let cool for about 5 minutes.

Assemble the salad: Add the romaine and most of the dressing to a large bowl and toss well. Add the sausage, croutons, and shaved Parmesan, and toss again. Serve immediately, with an extra drizzle of dressing if desired.