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Caesar Recipe

Name: Bud's at Silver Runs Caesar Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce; 1 cup Parmesan cheese (freshly grated); 4 pieces Lemon wedges (for serving); 4 cups Day-old crusty bread (e.g., baguette or sourdough), cut into 1/2-inch cubes; 3 tbs Extra-virgin olive oil; 1 clove Garlic (minced); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 cup Mayonnaise; 4 fillets Anchovy fillets (packed in oil), finely chopped; 1 clove Garlic (minced); 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs Fresh lemon juice; 1 tsp Red wine vinegar; 2 tbs Olive oil; 1 tsp Freshly ground black pepper; 1 tsp Kosher salt

Inspired by Bud's at Silver Run

Time35m

Serves4

Fresh Romaine with classic Caesar dressing and homemade croutons

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Ingredients

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Salad

2 heads Romaine lettuce

1 cup Parmesan cheese (freshly grated)

4 pieces Lemon wedges (for serving)

Croutons

4 cups Day-old crusty bread (e.g., baguette or sourdough), cut into 1/2-inch cubes

3 tbs Extra-virgin olive oil

1 clove Garlic (minced)

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Classic Caesar Dressing

1 cup Mayonnaise

4 fillets Anchovy fillets (packed in oil), finely chopped

1 clove Garlic (minced)

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 tbs Fresh lemon juice

1 tsp red wine vinegar

2 tbs olive oil

1 tsp Freshly ground black pepper

1 tsp Kosher salt

Method

Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet.

Toss with oil and seasoning

In a small bowl combine 3 tbs extra-virgin olive oil, 1 minced garlic clove, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Drizzle over bread cubes and toss until evenly coated.

Bake until crisp

Bake for 10–12 minutes, tossing once halfway through, until croutons are golden and crisp. Remove from oven and let cool on the baking sheet. Use warm or room temperature in the salad.

Classic Caesar Dressing

Mince anchovies and garlic

Finely chop the 4 anchovy fillets and mince 1 garlic clove until a paste forms (you can sprinkle a pinch of kosher salt on the garlic and smash with the side of a knife to help).

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, the chopped anchovies, and the garlic paste until smooth.

Add flavorings

Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, and 1 tsp red wine vinegar until evenly combined.

Finish dressing

Slowly whisk in 2 tbs olive oil to loosen the dressing. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a splash more Worcestershire for depth.

Chill (optional)

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to just below room temperature before tossing if chilled.

Salad Assembly

Prepare Romaine

Remove outer leaves if wilted. Slice each head of romaine crosswise into 1- to 1.5-inch wide ribbons, or tear into bite-sized pieces. Rinse in cold water, spin or pat dry thoroughly to remove excess moisture.

Toss with dressing

Place the dried romaine in a large bowl. Add about two-thirds of the dressing (reserve the rest to avoid overdressing) and toss gently but thoroughly so the leaves are evenly coated. Add more dressing to taste.

Add croutons and cheese

Sprinkle in the homemade croutons and 3/4 cup of the grated Parmesan, tossing lightly to combine. Reserve a little cheese for finishing.

Plate and finish

Divide the salad among plates or serve family-style. Garnish with remaining Parmesan, a grind of black pepper, and lemon wedges on the side for optional extra brightness.