Side Salad / Caesar Recipe
Make Side Salad / Caesar Recipe in just 15m. 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
Toppings & Croutons
Method
Salad Base
- 1
Prepare greens and vegetables
Spin or pat the romaine lettuce dry and tear into bite-sized pieces to yield about 6 cups. If using baby greens, gently fold them in with the romaine. Halve the cherry tomatoes and thinly slice the cucumber. Place all prepared vegetables in a large salad bowl and chill briefly while making the dressing if desired.
Caesar Dressing
- 2
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce until smooth.
- 3
Add flavorings
Whisk in 1 clove finely grated garlic, 1/2 teaspoon anchovy paste (or 1–2 finely minced anchovy fillets), 3 tablespoons grated Parmesan, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to another 1/2 tablespoon lemon juice for brightness, or a pinch more salt if needed.
- 4
Adjust consistency
If the dressing is too thick, whisk in 1–2 teaspoons of water at a time until it reaches a creamy, pourable consistency that will lightly coat leaves.
Toppings & Assembly
- 5
Dress the salad
Drizzle about 2–3 tablespoons of the Caesar dressing over the prepared greens and vegetables (start with less—you can always add more). Using clean hands or tongs, toss gently but thoroughly so leaves are evenly coated.
- 6
Add croutons and cheese
Scatter 1/2 cup croutons over the dressed salad and sprinkle with 2 tablespoons shaved Parmesan. Toss once more lightly to distribute toppings.
- 7
Plate and finish
Divide the salad into 2 side-salad portions (or serve family-style). Serve immediately with an optional lemon wedge on the side for a bright squeeze of juice.