Ingredients
-
1/4 cup butter
-
1 thick slice sourdough bread, cut into chunks
-
1 teaspoon olive oil, or as needed, for the skillet
-
4 slices prosciutto
-
5 cups shredded iceberg or Romaine lettuce
-
1/2 shallot, sliced thin
-
6 grape tomatoes, halved
-
1 recipe Greek Yogurt Caesar Dressing, or other light Caesar dressing
-
1/2 cup shaved Parmesan cheese, or as needed
Directions
- Gather all ingredients. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper.
- Melt butter in a skillet; add bread cubes and cook, stirring frequently until lightly browned on all sides and butter is absorbed. Transfer to the prepared baking sheet.
- Bake in the preheated oven until croutons are crisp, 15 to 20 minutes. Remove from the oven to cool.
- Wipe out the skillet with a paper towel, then bring back to medium heat. Add a bit of olive oil, then lightly fry the prosciutto. Flip frequently until golden brown on both sides; remove to a paper towel-lined plate to drain.
- To serve, spread lettuce, shallot, and tomatoes on a plate. Drizzle salad with dressing, then layer prosciutto on top. Add croutons, then drizzle on more dressing. Top with shaved Parmesan.
