Caesar Salad and Truffle Fries
The Spice & Tea Exchange
4 to 6
Crisp, zesty, and irresistibly indulgent—this trio of recipes makes a night in to the next level. A fresh Caesar Salad, golden Truffle Fries, and a sweet-tangy Honey Mustard dipping sauce come together with our signature seasonings to create a spread that’s bold, balanced, and full of flavor.
Ingredients
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4 tsp Caesar Seasoning
- ¼ cup warm water
- ½ tsp anchovy paste
- 1¼ cups mayonnaise
- ½ cup Parmesan cheese, finely grated
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- 5 cups chopped romaine lettuce
- 1 cup grated Parmesan cheese
- 1 cup toasted panko bread crumbs
- kosher salt and black pepper, to taste
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- 4 ea russet potatoes
- 3 Tbsp olive oil
- 4 tsp Truffle Parm Garlic Bomb Seasoning, plus additional for serving
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- 1/3 cup mayonnaise
- 4 tsp Honey Mustard Seasoning
- Special Equipment: baking sheet, aluminum foil or parchment paper
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Caesar Salad and Truffle Fries (Kit)
Directions
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In a small mixing bowl combine dressing ingredients. Set aside. In a large mixing bowl, add chopped romaine. Toss with ¼- to ½ cup of prepared dressing. Add grated Parmesan and toasted panko; toss again. Season to taste with kosher salt and black pepper.
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Preheat oven to 425°F.
Slice potatoes into ¼- to ½-inch sticks. Soak in cold water for 30 minutes. Drain and dry thoroughly with a kitchen towel. Toss in olive oil and Truffle Parm Garlic Bomb Seasoning to coat. Arrange in a single layer on a baking sheet lined with aluminum foil or parchment paper. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy. Top with additional dusting of Truffle Parm Garlic Bomb Seasoning, if desired.
In a small mixing bowl combine mayonnaise and Honey Mustard Seasoning; serve with fries.