Cobb-style Caesar

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Start to finish: 40 minutes
Impresses: 2 for dinner; 4 as a side dish

Ingredients
1 cup French bread, cubed
2 tablespoons butter, melted
1 teaspoon garlic salt
½ cup Greek yogurt
½ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic
2 teaspoons black pepper
2 heads romaine lettuce, leaves removed and trimmed
2 eggs, hard boiled and quartered
¼ cup spring peas
½ cup shaved Parmesan cheese

Method
Heat oven to 400 F and line a baking sheet with parchment paper.

Add bread cubes to prepared baking sheet and toss with butter and garlic salt. Spread out in a single layer and bake until browned, about 8–10 minutes. Set aside once toasted.

While bread toasts, make dressing. In a blender, combine yogurt, mayonnaise, Worcestershire, Dijon, lemon juice, garlic and black pepper until smooth. Set aside.

Arrange romaine lettuce leaves on a platter. Top with eggs, peas, Parmesan, croutons and drizzle with dressing.

Toss and serve.