Caesar Salad * - Large Recipe
Chopped romaine lettuce with creamy Caesar dressing, croutons, and fresh parmesan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Caesar dressing (creamy)
Croutons
Optional garnish / add-ins
Method
Croutons
Preheat oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or leave unlined.
Toss bread
In a large bowl, combine the cubed bread, 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until cubes are evenly coated.
Bake
Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–15 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and cool on the sheet; croutons will crisp further as they cool.
Caesar dressing (creamy)
Combine base ingredients
In a medium bowl or jar, whisk together 1 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream) until smooth.
Add flavor components
Whisk in 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and 2 teaspoons minced garlic until well combined.
Season and adjust
Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed. If dressing is too thick, whisk in 1–2 teaspoons water to reach desired consistency.
Chill (optional)
Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead). Bring back to room temperature and whisk before using if chilled.
Salad assembly
Prepare lettuce
Wash the romaine thoroughly and spin or pat dry until very dry (dressing adheres better to dry leaves). Chop into roughly 1–1.5 inch pieces and place in a large serving bowl.
Dress the lettuce
Add about 3/4 cup of the creamy Caesar dressing to the chopped romaine (reserve extra to serve). Toss gently but thoroughly so leaves are evenly coated; add more dressing if you prefer a wetter salad, up to the remaining amount.
Add cheese and croutons
Sprinkle in 1 cup freshly grated Parmigiano-Reggiano and 2 cups of the freshly baked croutons. Toss lightly to combine so cheese and croutons are distributed.
Plate and garnish
Transfer the salad to a large platter or keep in the serving bowl. Top with extra shaved Parmigiano-Reggiano (about 1/2 cup) and the remaining croutons. Serve with lemon wedges on the side for those who want extra brightness. If using, arrange sliced grilled chicken on top or on the side.