Mixed Classic Green Caesar Salad Recipe
Make Mixed Classic Green Caesar Salad 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
Croutons
Preheat
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
Bake
Spread cubes in a single layer on the prepared sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and cool completely.
Caesar Dressing
Prepare egg yolks
If you're comfortable using raw yolks, proceed. For extra safety, you can temper yolks over a double boiler: whisk yolks in a heatproof bowl and set over (not touching) simmering water, whisking until slightly thickened (about 1–2 minutes). Remove from heat.
Combine flavorings
In a medium bowl, mash the minced anchovy fillets with minced garlic and salt into a paste using the back of a spoon or a fork. Add Dijon mustard, Worcestershire sauce, and lemon juice; whisk to combine.
Finish
Whisk in the grated Parmesan, then season with black pepper and taste for salt—adjust as needed. If the dressing is too thick, whisk in 1–2 teaspoons of warm water or lemon juice to reach desired consistency. Cover and refrigerate at least 15 minutes to let flavors meld.
Salad Base & Assembly
Prepare greens
Wash and spin-dry all the greens thoroughly. Tear larger romaine leaves into bite-size pieces. Place romaine, baby kale, and butter lettuce into a large salad bowl and gently toss to combine.
Dress salad
Add 3/4 of the dressing to the greens (reserve some for guests who want more). Using tongs, toss quickly and evenly so leaves are lightly coated. Start with less dressing and add more to taste—you may not need all of it.
Add croutons and cheese
Scatter the cooled croutons over the dressed greens and sprinkle about 3/4 of the grated Parmesan into the salad. Toss gently to distribute.
Plate and garnish
Divide salad among 4 plates or serve family-style. Finish each portion with Parmesan shavings, a crack of freshly ground black pepper, and lemon wedges on the side. Serve immediately so croutons stay crisp.