Large Salad / Caesar Recipe
Make Large Salad / Caesar Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Caesar Dressing
Croutons & Garnish
Method
Salad Base
- 1
Prepare greens
Wash and thoroughly dry the romaine hearts and mixed baby greens. Chop romaine into 1- to 1.5-inch pieces. Place romaine and baby greens in a large salad bowl and keep chilled while you prepare the other components.
- 2
Peel (if desired) and slice the cucumber into thin half-moons. Add cucumber to the salad bowl and toss gently to combine just before dressing.
Croutons & Garnish
- 3
Make croutons
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and toast 10–12 minutes, turning once, until golden brown and crisp. Remove and let cool.
- 4
Reserve 2 tablespoons grated Parmesan for finishing. Optionally cut lemon into wedges to serve alongside the salad.
Caesar Dressing
- 5
Emulsify dressing
In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic and a pinch of salt until pasty. Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth. While whisking, slowly drizzle in the 2 tablespoons extra-virgin olive oil to emulsify. Stir in 1/2 cup grated Parmesan and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach a pourable but clingy consistency.
- 6
Taste and adjust: add more lemon for brightness, more anchovy or Worcestershire for savory depth, or a pinch more salt if needed.
- 7
If time allows, cover and chill the dressing 15–30 minutes to meld flavors; whisk again before using.
Assembly
- 8
Dress the salad
Pour about 1/2 to 3/4 cup of the Caesar dressing over the greens (start with less; you can add more to taste). Using salad tongs, toss gently but thoroughly so the leaves are evenly coated. Add more dressing if desired, but avoid saturating the lettuce.
- 9
Add the cooled croutons and toss lightly to incorporate. Sprinkle the reserved 2 tablespoons grated Parmesan over the top and finish with a few grinds of black pepper.
- 10
Serve immediately with lemon wedges on the side to squeeze over the salad if desired.