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Chomp Caesar Recipe

Name: Chomp Kitchen and Drinks Chomp Caesar Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Romaine lettuce (hearts), washed and chopped; 1 cups Grated Parmesan cheese; 0.5 cups Parmesan peppercorn bacon bits (see bacon section if making from scratch); 0.5 cups Crispy fried shallots; 0.5 cups Mayonnaise (full-fat); 0.25 cups Greek yogurt (plain); 3 tsp Anchovy fillets, minced; 2 cloves Garlic, minced; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 3 tbs Extra-virgin olive oil; 1 tsp Freshly ground black pepper; 0.5 tsp Kosher salt; 6 slices Thick-cut bacon; 1 tbs Coarsely cracked black pepper; 0.25 cups Grated Parmesan; 3 cups Day-old baguette or sourdough, cut into 1/2" cubes; 3 tbs Unsalted butter; 1 tbs Olive oil; 1 cloves Garlic, minced; 0.25 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.25 cups Extra grated Parmesan for finishing; 0 to taste Freshly cracked black pepper (to taste)

Inspired by Chomp Kitchen and Drinks

Time40m

Serves4

romaine tossed in Chomp caesar dressing, crispy fried shallots, parmesan peppercorn bacon bits, grated parmesan, and garlic butter croutons

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Ingredients

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Salad

3 cups Romaine lettuce (hearts), washed and chopped

1 cups Grated Parmesan cheese

1/2 cups Parmesan peppercorn bacon bits (see bacon section if making from scratch)

1/2 cups Crispy fried shallots

Chomp Caesar Dressing

1/2 cups Mayonnaise (full-fat)

1/4 cups Greek yogurt (plain)

3 tsp Anchovy fillets, minced

2 cloves Garlic, minced

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

3 tbs Extra-virgin olive oil

1 tsp Freshly ground black pepper

1/2 tsp Kosher salt

Parmesan Peppercorn Bacon Bits

6 slices Thick-cut bacon

1 tbs Coarsely cracked black pepper

1/4 cups Grated Parmesan

Garlic Butter Croutons

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

3 tbs Unsalted butter

1 tbs olive oil

1 cloves Garlic, minced

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Finishing

1/4 cups Extra grated Parmesan for finishing

0 to taste Freshly cracked black pepper (to taste)

Method

Salad

Prepare lettuce

Dry the romaine thoroughly (use a salad spinner or pat with paper towels). Chop into bite-sized pieces and place in a large mixing bowl; chill briefly if desired.

Assemble salad before serving

Just before serving, toss the chopped romaine with the Chomp Caesar dressing (about 3/4 to 1 cup of dressing for 3 cups romaine, depending on preference). Add 1/2 cup grated Parmesan, the crispy fried shallots, Parmesan peppercorn bacon bits and garlic butter croutons. Toss gently to combine and finish with extra grated Parmesan and freshly cracked black pepper to taste.

Chomp Caesar Dressing

Make dressing

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth. Add minced anchovies and minced garlic and mash with the back of a spoon or whisk to incorporate. Whisk in lemon juice, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking to emulsify. Season with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt, or pepper as needed. Chill the dressing for at least 15 minutes to let flavors meld.

Parmesan Peppercorn Bacon Bits

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and a wire rack. Lay bacon slices in a single layer on the rack. Sprinkle the coarsely cracked black pepper evenly over the bacon. Bake until crisp, about 12–18 minutes depending on thickness. Remove from oven and transfer bacon to a paper towel-lined plate to drain and cool slightly.

Make bacon bits

When bacon is cool enough to handle, chop into small crumbles. Toss the warm bacon bits with 1/4 cup grated Parmesan so the cheese melts slightly and adheres to the bacon pieces. Allow to cool completely; bits will crisp a touch as they sit. Reserve 1/2 cup for the salad and store any extra in the refrigerator for up to 3 days.

Garlic Butter Croutons

Prep butter mixture

In a small saucepan or in the microwave, melt the unsalted butter with 1 tablespoon olive oil over low heat. Stir in the minced garlic, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Cook gently for 30–45 seconds to bloom the garlic (do not brown).

Toast croutons

Preheat oven to 375°F (190°C). Place bread cubes on a baking sheet in a single layer. Drizzle the garlic butter mixture evenly over the cubes and toss with your hands or a spatula to coat. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Cool slightly before adding to the salad so they retain crunch.

Finishing

Final toss and serve

Add the desired amount of Chomp Caesar dressing to the bowl with romaine (start with about 3/4 cup). Toss to coat evenly. Sprinkle in 1/2 cup grated Parmesan, 1/2 cup Parmesan peppercorn bacon bits, 1/2 cup crispy fried shallots and 3/4–1 cup garlic butter croutons. Toss gently once more. Taste and add more dressing, Parmesan, or cracked pepper as desired. Serve immediately so croutons remain crisp.