Buzz's Special Caesar Salad Recipe
tomatoes, black olives, avocado and croutons, sprinkled with bleu cheese and tossed with romaine and our own Caesar dressing
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Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the romaine. Cut the head in half lengthwise, then chop or tear into bite-size pieces. Rinse thoroughly under cold water, spin or pat dry so leaves are crisp and not waterlogged.
Prepare vegetables and toppings
Halve and quarter the tomatoes and place in a bowl. Pit and halve the black olives if needed. Peel, pit and slice the avocado just before assembly to avoid browning; toss slices lightly with a few drops of lemon juice if desired. Crumble the bleu cheese and measure the croutons.
Assemble salad
In a large mixing bowl, add the dried romaine pieces. Add the halved tomatoes, black olives, avocado slices and croutons. Sprinkle the crumbled bleu cheese evenly over the top. Hold the pepper for final seasoning.
Dress and toss
Add the prepared Caesar dressing (start with about 3/4 of the dressing and reserve the rest) to the bowl. Using salad tongs or two large spoons, gently toss the salad until leaves and toppings are evenly coated. Taste and add remaining dressing if desired. Finish with freshly ground black pepper to taste.
Transfer to serving plates or a platter and serve immediately so croutons remain crisp and avocado stays fresh.
Caesar dressing
Combine base ingredients
In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.
Add flavorings
Stir in the minced anchovy fillets and minced garlic until well distributed. Add the lemon juice, Dijon mustard and Worcestershire sauce and whisk to combine.
Finish dressing
Whisk in the grated Parmesan cheese. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper, taste and adjust lemon, salt or anchovy to preference. If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water or more lemon juice to reach desired consistency.
Cover and refrigerate for at least 10 minutes to allow flavors to meld, or use immediately. Dressing will keep in an airtight container in the refrigerator for up to 3 days.