A delicious salad filled with Autumnal fruit and fresh Caesar dressing. This recipe makes for a great lunch or first course for your next Fall date-night in.
Preheat your oven to 250° and line a baking sheet with parchment paper.
Brush each side of sliced bread with olive oil and place on the prepared baking sheet.
Sprinkle the parmesan cheese across the top of each slice of bread.
Bake the toasts for 10-15 minutes, until the toasts are crisp. Take out of the oven and set aside until the salad is complete
In a medium bowl, add the mayo, minced garlic, the lemon juice, Dijon mustard, Worcestershire sauce, and salt. Whisk until all of the ingredients are fully combined.
Add the grated parmesan cheese and black pepper and stir until evenly distributed.
Taste and add more salt or black pepper to taste!
In a large bowl, add the romaine lettuce, kale, apple, pear, and dried cranberries. Toss the salad until everything is evenly distributed.
Add a third of the salad dressing to the bowl and mix until all of the ingredients are coated in the dressing.
Divide the salad to four bowls, top with the sliced chicken and parmesan toasts. Drizzle extra dressing over the salad to taste and enjoy!