Fusilli Caesar Salad

Chung-Ah Rhee
Meet the Chef!
Chung-Ah Rhee
With a focus on quick and easy meals, Chung-Ah is the author of the widely popular blog, Damn Delicious. While not formally trained, Chung-Ah has quickly learned the ins and outs of the kitchen through trial and error, taking her readers along for the delicious ride.
Recipe Details

8 ounces fusilli pasta

6 cups chopped romaine lettuce

kosher salt

freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter melted

1 tablespoon Chopped fresh parsley

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 package KING'S HAWAIIAN Original Hawaiian Sweet Round Bread 12 Pack





Step 1
Preheat oven to 400 degrees F.
Step 2
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Step 3
Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine.
Step 4
Place into oven and bake until crisp and golden, about 8-10 minutes; set aside.
Step 5
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
Step 6
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
Step 7
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.
Step 8
Serve immediately, garnished with croutons.

Chung-Ah Rhee says:

For the dressing: 1/2 cup mayonnaise, 1/3 cup grated Parmesan cheese, 1/4 cup freshly squeezed lemon juice, 2 tablespoons olive oil, 1 teaspoon Worcestershire sauce, 1 anchovy fillet, rinsed, dried and chopped, optional, 2 cloves garlic, minced, Kosher salt and freshly ground black pepper, to taste

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