Pesto Caesar Salad in Garlic Crouton Cups

Pesto Caesar Salad in Garlic Crouton Cups, 2.7 out of 5 based on 3 ratings
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  • 12
  • 30 Min.


  • 12 slices firm white bread, crusts removed
  • Olive oil or olive oil spray
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil, crushed
  • Freshly ground black pepper
  • 2 1/2 cups DOLE® Hearts of Romaine
  • Pesto Caesar Dressing (recipe below)
  • 2 tablespoons pine nuts, toasted
  • Parmesan Crisps (recipe below)


Pesto Caesar Salad Dressing:
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, pressed
  • 2 tsp. anchovy paste
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. prepared pesto
  • Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
Parmesan Crisps:
  • Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  • Mound shredded Parmesan cheese in 12 (1/2 teaspoonfuls) onto prepared sheet.
  • Bake 5 to 6 minutes or until golden brown and crisp. Let cool 1 minute. Serve.


  • Preheat oven to 350ºF. Spray 12 muffin cups with cooking spray.
  • Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
  • Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup. Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
  • Toss lettuce with Pesto Caesar dressing to taste; spoon into garlic crouton cups. Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.