Ceaser Salad Recipe

Name: Cheese On Top Furn el Chebbaks CEASER SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce; 3 tbsp Parmesan cheese (freshly grated); 2 pieces Lemon wedges (optional, for serving); 3 cups Day-old baguette or sourdough, cut into 1/2-inch cubes; 2 tbsp Extra-virgin olive oil; 1 tsp Garlic powder; 1 tsp Dried Italian herb blend (or mix of oregano, thyme, basil); 1 tsp Salt; 0.25 tsp Black pepper; 0.5 cup Mayonnaise; 2 tbsp Plain Greek yogurt (or substitute additional mayo for richer dressing); 2 tbsp Fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp Anchovy paste; 1 clove Garlic clove, minced (about 1 tsp); 2 tbsp Olive oil; 0.25 tsp Freshly ground black pepper; 0.25 tsp Salt (to taste)

Inspired by Cheese On Top Furn el Chebbak

Time25m

Serves4

Romaine lettuce, ceasar dressing, parmesan cheese, herb crouton

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Ingredients

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Salad

2 heads Romaine lettuce

3 tbsp Parmesan cheese (freshly grated)

2 pieces Lemon wedges (optional, for serving)

Herb Croutons

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

2 tbsp Extra-virgin olive oil

1 tsp Watkins garlic powder

1 tsp Dried Italian herb blend (or mix of oregano, thyme, basil)

1 tsp Celtic sea salt

1/4 tsp black pepper

Caesar Dressing

1/2 cup Mayonnaise

2 tbsp Plain Greek yogurt (or substitute additional mayo for richer dressing)

2 tbsp Fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Dijon mustard

1 tsp Anchovy paste

1 clove Garlic clove, minced (about 1 tsp)

2 tbsp olive oil

1/4 tsp Freshly ground black pepper

1/4 tsp Salt (to taste)

Method

Herb Croutons

Prepare and toast croutons

Preheat oven to 375°F (190°C). Spread the bread cubes on a baking sheet. In a small bowl, whisk together 2 tbsp olive oil, garlic powder, dried herb blend, 1 tsp salt and 1/4 tsp black pepper. Drizzle the oil-herb mixture over bread cubes and toss to coat evenly. Spread in a single layer and bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and cool on the sheet; croutons will crisp further as they cool.

Caesar Dressing

Make the dressing

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp anchovy paste and the minced garlic clove. Whisk until smooth. While whisking, slowly drizzle in 2 tbsp olive oil to emulsify the dressing. Taste and adjust seasoning with 1/4 tsp black pepper and up to 1/4 tsp salt (or to taste). If the dressing is too thick, thin with 1–2 tsp water or additional lemon juice.

Salad Assembly

Clean and prepare lettuce

Remove outer wilted leaves from the romaine heads. Rinse each head thoroughly under cold water, separating leaves to remove grit. Spin or pat dry completely with a salad spinner or clean kitchen towels. Trim the stem ends and tear or chop the leaves into bite-size pieces; place in a large salad bowl.

Dress and toss

Add about two-thirds of the prepared dressing to the lettuce (reserve the rest to serve on the side). Toss gently but thoroughly so leaves are evenly coated. Start with less dressing and add more if needed; the salad should be lightly but evenly dressed.

Finish and serve

Add the freshly grated 3 tbsp Parmesan and most of the herb croutons, tossing gently to combine. Taste and adjust with additional dressing, salt or pepper if desired. Plate the salad, sprinkle remaining croutons and a bit more Parmesan on top. Serve immediately with lemon wedges on the side for optional extra acidity.