Ingredients
b
2 cups baby gem lettuce
r
2 cups romaine hearts
p
4 oz pepperoni slices
s
1 cup snow peas
j
1 jalapeño
c
2 croissants
o
2 tbsp olive oil
C
½ cup Caesar dressing
g
½ cup grated Parmesan Reggiano
g
¼ cup grated Asiago cheese
F
Freshly cracked black pepper, to taste
Directions
1
Heat a pan over medium heat. Add pepperoni slices and cook until crispy and slightly curled. Remove and set aside on a paper towel.
p
4 oz pepperoni slices
2
In the same pan, toss torn croissant pieces with olive oil and toast until golden, crispy, and crouton-like. Set aside.
c
2 croissants
o
2 tbsp olive oil
3
In a large bowl, combine baby gem, romaine, sliced snow peas, and diced jalapeño.
b
2 cups baby gem lettuce
r
2 cups romaine hearts
s
1 cup snow peas
j
1 jalapeño
4
Add Caesar dressing and toss until evenly coated.
C
½ cup Caesar dressing
5
Fold in crispy pepperoni and croissant croutons.
6
Add Parmesan and Asiago, tossing lightly to combine.
g
½ cup grated Parmesan Reggiano
g
¼ cup grated Asiago cheese
7
Finish with extra cheese and freshly cracked black pepper.
F
Freshly cracked black pepper, to taste
