Caesar Salad Recipe
Crisp romaine lettuce, parmesan cheese, homemade croutons and our own caesar dressing
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Ingredients
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Salad
Croutons
Caesar dressing
Method
Croutons
- 1
Prepare and toast croutons
Preheat oven to 400°F (200°C). Toss the bread cubes with 2 tbs olive oil, 1 minced garlic clove, and 1/2 tsp salt in a bowl until evenly coated. Spread cubes in a single layer on a baking sheet. Bake 8–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool.
Caesar dressing
- 2
Make dressing
In a medium bowl, mash the chopped anchovy fillets with the minced garlic and 1/4 tsp kosher salt using the back of a spoon until paste-like. Add 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice and 1 tsp red wine vinegar. Whisk until combined. Slowly whisk in 2 tbs olive oil to loosen the dressing. Stir in 2 tbs freshly grated Parmesan. Taste and adjust seasoning with additional salt, lemon juice, or a pinch of sugar if needed. Dressing should be creamy and tangy; if too thick, whisk in up to 1–2 tbs water to reach desired consistency.
Salad assembly
- 3
Prepare lettuce
Ensure romaine leaves are well washed and thoroughly dried (spin in a salad spinner or pat dry). Tear leaves into bite-size pieces and place in a large mixing bowl.
- 4
Toss salad
Add about 3/4 cup of the dressing to the bowl with the romaine (reserve extra for serving). Toss gently but thoroughly so leaves are evenly coated. Add 3/4 cup grated Parmesan and toss briefly to combine.
- 5
Add croutons and finish
Add the cooled croutons to the dressed lettuce and lightly toss. Plate the salad, sprinkle the remaining Parmesan on top, grind 1/2 tsp fresh black pepper over the salad, and serve with lemon wedges if desired. Pass remaining dressing at the table.