1batch day-old cornbreadhomemade or from a box mix
3tablespoonsbutter+ more if needed
Italian seasoning to taste
salt & pepper to taste
1tablespoonDijon mustardI used “Grey Poupon” brand
½teaspoonhickory liquid smoke
¼teaspoon black pepperfreshly ground
Caesar Dressing Preparation
Combine mayo, Dijon mustard, anchovies, garlic, lemon, liquid smoke, Worcestershire sauce, salt, pepper and olive oil into a blender and blend until smooth.
Cornbread Croutons Preparation
Cut leftover or day-old cornbread into cubes, any size
Melt butter on medium heat in large sauté pan, Add in in cornbread cubes and toss lightly to coat.
Sprinkle with salt and Italian seasoning. Flip once and continue to cook until you see that both sides are toasted and brown.
Grilled Romaine Preparation
Preheat the grill
Lightly and evenly coat romaine heads with cooking spray. Place the romaine cut-side down on the grill until grill marks appear, approximately 2 minutes. Repeat on opposite side. Remove romaine from the grill and season with salt and pepper.
Layer goat cheese, cornbread croutons and smoky Cesar dressing on top of grilled romaine and serve.