Caesar Recipe
Chopped romaine, croutons, parmesan, Caesar dressing.
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Ingredients
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Salad
Caesar Dressing (makes about 3/4 cup)
Method
Caesar Dressing (makes about 3/4 cup)
- 1
Prepare anchovies and garlic
Finely mince the anchovy fillets and the garlic clove together on a cutting board. Use the flat side of a chef's knife to mash them into a paste to help distribute flavor evenly.
- 2
Emulsify base
In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and Worcestershire sauce until smooth.
- 3
- 4
Season and adjust
Taste the dressing and season with 1/4 tsp black pepper and 1/4 tsp salt. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired consistency. Refrigerate for at least 10 minutes to let flavors meld if time allows.
Salad Assembly
- 5
Prepare lettuce
Wash the romaine leaves thoroughly, spin or pat dry, then chop into roughly 1-inch pieces. Place the chopped romaine in a large bowl.
- 6
Dress the salad
Add 1/2 to 2/3 of the prepared dressing to the chopped romaine (start with less; you can add more to taste). Toss gently but thoroughly so the leaves are evenly coated.
- 7
Add cheese and croutons
Sprinkle 3/4 cup of the grated Parmesan over the dressed lettuce and toss once more. Add the croutons and gently fold them in to combine, preserving some on top for texture.
- 8
Finish and serve
Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp freshly ground black pepper total, adding sparingly since Parmesan and anchovies add saltiness. Garnish with the remaining 1/4 cup Parmesan on top. Serve immediately so croutons remain crisp.