Side Caesar Salad Recipe
Make Side Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Croutons
Dressing
Method
Croutons
Preheat the oven to 375°F (190°C).
Toss the bread cubes with 1 tablespoon olive oil, garlic powder, and 1 teaspoon salt until evenly coated.
Spread the cubes in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Remove and cool.
Dressing
In a small bowl, combine 2 tablespoons mayonnaise and 1 tablespoon Greek yogurt (or sour cream).
Add 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon anchovy paste, and 1 minced garlic clove.
Whisk vigorously until smooth. While whisking, drizzle in 1 teaspoon olive oil to slightly loosen the dressing. Season with 1 teaspoon freshly ground black pepper. Taste and adjust salt if needed (anchovy and Worcestershire add saltiness).
Assembly
Rinse and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a mixing bowl.
If using, halve the cherry tomatoes and add them to the lettuce.
Add most of the grated Parmesan (reserve about 1/2 tablespoon for garnish).
Add 2–3 tablespoons of the prepared dressing to the lettuce and toss gently to coat evenly. Add more dressing a little at a time if you prefer a creamier salad.
Add the cooled croutons and toss once more gently so they remain crisp.
Serve the side Caesar salad in a small bowl or plate, finishing with the reserved Parmesan on top and a crack of black pepper.