Classic Ceasar Salad Recipe
Add shrimp $15 or grilled chicken $12
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Ingredients
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Salad
Caesar Dressing
Optional Proteins (select one)
Method
Salad
Prepare lettuce
Rinse romaine thoroughly under cold water, shake off excess water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Tear or chop into bite-sized pieces (about 6 cups). Place in a large salad bowl and chill briefly while preparing dressing.
Add croutons and 3/4 cup grated Parmesan to the lettuce just before tossing. Reserve remaining Parmesan for garnish.
Caesar Dressing
Combine mayonnaise, Greek yogurt, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, minced garlic, and salt in a medium bowl.
Whisk mixture until smooth. While whisking, slowly drizzle in the 3 tablespoons of olive oil to emulsify the dressing. Taste and adjust seasoning with additional salt, lemon juice, or Worcestershire as desired.
If you prefer a thinner dressing, whisk in 1-2 tablespoons of cold water until reaching desired consistency. Refrigerate dressing until ready to use (can be made up to 2 days ahead).
Optional Proteins (pick shrimp or chicken)
Grilled Shrimp (recommended for add-on $15)
Pat shrimp dry. Toss with 1 tablespoon olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Heat a grill pan or skillet over medium-high heat until hot. Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and set aside to cool slightly. Arrange cooked shrimp on top of salad when serving.
Grilled Chicken (recommended for add-on $12)
If using chicken, pound the breast to an even 1/2-inch thickness for even cooking. Rub with 1 tablespoon olive oil, 1/2 tsp Italian seasoning, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Preheat grill or skillet to medium-high and cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and place atop the salad when serving.
Assembly & Serve
Just before serving, pour about 3/4 cup of dressing over the chilled lettuce (reserve extra dressing on the side). Toss gently but thoroughly to coat leaves.
Add croutons and toss lightly again. Arrange shrimp or sliced chicken (if using) over the tossed salad.
Finish with remaining Parmesan (about 1/4 cup) and a few grinds of freshly ground black pepper. Serve immediately.