Yuzu “caesar” Salad Recipe

Prepare greens

Trim romaine hearts: remove core, separate leaves, rinse and spin-dry or pat very dry. Tear larger leaves into bite-size pieces. If using baby gem, halve lengthwise and then slice into smaller pieces. Place the greens in a large chilled mixing bowl.

Add 3/4 of the shaved Parmesan and most of the snipped chives to the bowl, reserving a little of both for garnish.

In a small bowl or jar, combine mayonnaise, yuzu juice, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and anchovy paste. Whisk until smooth.

Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly. Stir in 2 tbs grated Parmesan, then season to taste with salt and freshly ground black pepper. If the dressing is too thick, thin with 1–2 tsp water or more lemon/yuzu juice as needed. Taste and adjust acidity / salt.

Keep the dressing chilled until ready to toss with the salad.

In a small skillet over medium heat, melt the butter until foaming. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 2–3 minutes.

Remove from heat, immediately stir in 1 tbs grated Parmesan, the lemon or yuzu zest, and sea salt. Transfer to a small bowl to cool; the crumble will crisp further as it cools.

Chicken (add $7)

If adding chicken, butterfly the breast or slice in half thickness-wise to make an even 1/2" piece. Season both sides with 1/4 tsp salt and a pinch of pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side, or until golden and the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Shrimp (add $9)

For shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Sear shrimp 1–1.5 minutes per side until opaque and just cooked through. Remove from heat and keep warm.

Salmon (add $8)

For salmon, pat dry and season with 1/4 tsp salt and a pinch of pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Place salmon skin-side down (if skin on) and cook 3–4 minutes, then flip and cook 2–3 minutes more for medium (adjust time for thickness and desired doneness). Let rest 3 minutes and flake into large pieces.

Just before serving, add 2–3 tbs of the yuzu Caesar dressing to the bowl of greens. Toss gently but thoroughly to coat leaves evenly. Add more dressing to taste but avoid overdressing; you want the greens glossy, not soggy.

Transfer dressed greens to a serving platter or divided plates. Sprinkle the reserved shaved Parmesan and remaining chives over the top.

Scatter the panko crumble evenly across the salad to provide crunchy texture.

If using protein, arrange sliced chicken, shrimp, or flaked salmon over the salad. Drizzle a small extra spoonful of dressing over the protein if desired.

Finish with a crack of black pepper and a light squeeze of fresh yuzu or lemon if you like extra brightness. Serve immediately.