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Restaurants›Buon Giorno Ristorante Italiano›Insalata Di Caesare Recipe

Insalata Di Caesare Recipe

Name: Buon Giorno Ristorante Italianos INSALATA DI CAESARE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce; 3 tbsp Parmigiano-Reggiano, freshly grated; 4 to taste Fresh lemon wedges (for serving); 3 cups Day-old country or baguette bread, cut into 1/2-inch cubes; 3 tbsp Extra-virgin olive oil; 1 tsp Garlic powder; 1 tsp Salt; 1 tsp Black pepper, freshly ground; 1 cup Mayonnaise; 1 tbsp Greek yogurt (plain); 3 pcs Anchovy fillets, finely minced (or 1 tsp anchovy paste); 2 cloves Garlic, minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Hot sauce (e.g., Tabasco); 1 tsp Smoked paprika; 2 tbsp Fresh lemon juice; 2 tbsp Extra-virgin olive oil; 2 tbsp Grated Parmigiano-Reggiano; 1 tsp Salt; 1 tsp Black pepper, freshly ground

Inspired by Buon Giorno Ristorante Italiano

Time25m

Serves4

romaine lettuce with spiced caesar dressing, croutons & parmigiana

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Ingredients

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Salad

2 heads Romaine lettuce

3 tbsp Parmigiano-Reggiano, freshly grated

4 to taste Fresh lemon wedges (for serving)

Croutons

3 cups Day-old country or baguette bread, cut into 1/2-inch cubes

3 tbsp Extra-virgin olive oil

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Spiced Caesar Dressing

1 cup Mayonnaise

1 tbsp Greek yogurt (plain)

3 pcs Anchovy fillets, finely minced (or 1 tsp anchovy paste)

2 cloves Garlic, minced

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Hot sauce (e.g., Tabasco)

1 tsp Smoked paprika

2 tbsp Fresh lemon juice

2 tbsp Extra-virgin olive oil

2 tbsp Grated Parmigiano-Reggiano

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Method

Croutons

Prepare and toast

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.

Bake for 10–12 minutes, turning once halfway through, until golden and crisp. Remove from oven and let cool on the sheet; they will continue to crisp as they cool.

Spiced Caesar Dressing

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbsp Greek yogurt, finely minced anchovy fillets (or anchovy paste), 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp hot sauce until smooth.

Season and finish

Whisk in 1 tsp smoked paprika, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil and 2 tbsp grated Parmigiano-Reggiano. Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting lemon, salt or hot sauce to your preference. If the dressing is too thick, thin with 1–2 tbsp water or more lemon juice until desired consistency.

Salad Assembly

Prepare lettuce

Trim root end of each romaine head, separate leaves, and rinse thoroughly under cold water. Spin or pat dry until leaves are very dry to help dressing adhere.

Tear or chop the romaine into bite-sized pieces and place in a large salad bowl.

Add 1/2 of the prepared dressing to the bowl and toss gently to coat the leaves evenly. Add more dressing as needed to lightly coat but not drown the lettuce (reserve some dressing for guests to add to taste).

Sprinkle the cooled croutons over the dressed lettuce and toss once more gently to distribute.

Scatter 3 tbsp freshly grated Parmigiano-Reggiano over the top and finish with an extra grind of black pepper. Serve with lemon wedges on the side.