Caesar Salad Recipe

Name: Adriatic Cafe Italian Grill Spring TXs Caesar Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce (washed, dried, and chopped); 1 cups Parmesan cheese (freshly grated); 1 cups Croutons (store-bought or homemade); 1 tbs Mayonnaise; 2 tbs Plain Greek yogurt or sour cream; 2 tbs Fresh lemon juice; 2 tbs Olive oil; 2 pcs Anchovy fillets (minced) or 1/2 tsp anchovy paste; 1 clove Garlic (minced); 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Freshly ground black pepper; 1 tsp Kosher salt; 0.25 cups Extra Parmesan shavings; 2 pcs Fresh lemon wedges

Inspired by Adriatic Cafe Italian Grill Spring TX

Time20m

Serves4

Romaine lettuce, croutons, and parmesan cheese

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Ingredients

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Salad

6 cups Romaine lettuce (washed, dried, and chopped)

1 cups Parmesan cheese (freshly grated)

1 cups Croutons (store-bought or homemade)

Dressing

1 tbs Mayonnaise

2 tbs Plain Greek yogurt or sour cream

2 tbs Fresh lemon juice

2 tbs olive oil

2 pcs Anchovy fillets (minced) or 1/2 tsp anchovy paste

1 clove Garlic (minced)

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Freshly ground black pepper

1 tsp Kosher salt

Optional garnish

1/4 cups Extra Parmesan shavings

2 pcs Fresh lemon wedges

Method

Dressing

Prepare anchovy and garlic

If using anchovy fillets, mince them finely and then mash with the back of a spoon against a cutting board to form a paste. Mince the garlic finely.

Whisk dressing

In a medium bowl, combine the mashed anchovy, minced garlic, mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, Worcestershire sauce, and a pinch of black pepper. Whisk until smooth.

Emulsify

Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with kosher salt and additional lemon or pepper as needed.

Salad assembly

Toss lettuce with dressing

Place the chopped, dried romaine in a large bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat the leaves evenly. Add more dressing if desired, a little at a time.

Add cheese and croutons

Toss in 3/4 cup of the grated Parmesan and the croutons, reserving a small handful of each for garnish. Toss gently to combine so croutons stay somewhat crisp.

Plate and finish

Divide the dressed salad among 4 plates or bowls. Sprinkle the reserved Parmesan and croutons on top. Finish with a few grinds of black pepper and an optional lemon wedge on the side for squeezing.

Optional garnish

If desired, shave additional Parmesan over the plated salads using a vegetable peeler and serve immediately so croutons remain crisp.