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Caesar Salad with

This recipe is from Season 3 of 5 Ingredient Fix


  • 1/2 cup garlic-flavored olive oil, divided, plus more as needed

  • 1/2 cup grated Parmesan, divided, plus more as desired

  • 4 ounces frozen pizza crust, thawed

  • 1/2 lemon, juiced

  • 1 medium head romaine, chopped, rinsed, and dried

  • Kosher salt and freshly ground black pepper


  • 1.

    Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.

  • 2.

    Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.

  • 3.

    When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.

  • 4.

    Transfer to a serving platter and top with additional cheese, if desired.

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