Caesar Salad - Starter Size Recipe
Romaine, croutons, bacon, and freshly grated Parmesan.
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Ingredients
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Salad
Caesar dressing
Optional garnish
Method
Prep
Prepare lettuce
Wash romaine leaves thoroughly, spin dry or pat dry with paper towels. Tear into bite-sized pieces and place in a large mixing bowl. Chill briefly if desired.
Crisp the bacon (if not pre-cooked)
If bacon is raw, cook until crisp in a skillet over medium heat (about 6–8 minutes), then drain on paper towels and chop into bite-sized pieces. Allow to cool slightly.
Make dressing
In a small bowl or jar, combine mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, black pepper, and salt.
Assemble salad
Add the chopped bacon and croutons to the bowl with the prepared romaine.
Drizzle about 2 tablespoons of dressing over the salad (reserve extra dressing for guests). Toss gently but thoroughly to coat leaves evenly. Add more dressing a little at a time if needed until leaves are lightly coated but not soggy.
Sprinkle 1 tablespoon of freshly grated Parmesan over the tossed salad and toss once more to distribute. Taste and add salt or pepper if needed.
Plate the salad in a shallow bowl or on a small plate for a starter portion. Garnish with extra Parmesan shavings and a lemon wedge on the side for squeezing.
