Name: CJ Mahoney's Troys Caesar Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Ingredients: 24 cups romaine lettuce, trimmed and chopped; 2 cups parmesan cheese, freshly grated; 8 cups croutons (large, sturdy); 12 pieces lemon wedges (for garnish); 2 cups mayonnaise; 1 cups grated parmesan cheese; 8 pieces anchovy fillets, finely minced; 8 cloves garlic cloves, minced; 4 tbs Dijon mustard; 8 tbs fresh lemon juice; 2 tbs Worcestershire sauce; 6 tbs extra-virgin olive oil; 2 tsp freshly ground black pepper; 1 tsp sea salt; 6 pieces grilled chicken breast, sliced; 2 cups bacon, cooked and crumbled

Method

Salad Base (Full Pan, ~12 servings)

Prepare lettuce

Wash romaine thoroughly in cold water, spin or shake to remove excess moisture, then pat dry with clean towels or use a salad spinner. Trim the core and chop into bite-size pieces (roughly 1-1.5 inch). Place chopped romaine in a full-size catering pan or two 12x10-inch sheet pans layered evenly.

Add cheese and croutons

Evenly sprinkle the 2 cups of freshly grated parmesan over the top of the lettuce in the pan(s). Scatter 8 cups of croutons across the top, keeping croutons separate from dressing since dressing is served on side.

Garnish and hold

Arrange lemon wedges around the edges of the pan for presentation and squeezing at service. Cover pan tightly with plastic wrap or a lid and refrigerate at 35–40°F (2–4°C) until service (up to 4 hours). Keep chilled; do not toss with dressing until served.

Caesar Dressing (served on side) - makes ~4 cups

Combine base ingredients

In a medium mixing bowl or food‑safe container, add 2 cups mayonnaise, 1 cup grated parmesan, 8 minced anchovy fillets, 8 minced garlic cloves, 4 tablespoons Dijon mustard, 8 tablespoons fresh lemon juice, and 2 tablespoons Worcestershire sauce.

Emulsify with oil

Whisk the mixture while slowly drizzling in 6 tablespoons extra‑virgin olive oil until the dressing is smooth and slightly thickened. Alternatively, pulse briefly in a blender or immersion blender for 5–10 seconds to emulsify. Taste and adjust seasoning.

Season

Stir in 2 teaspoons freshly ground black pepper and 1 teaspoon sea salt. Adjust lemon, salt, or Worcestershire to taste — dressing should be tangy, savory, and slightly salty from anchovy and parmesan.

Chill and portion

Transfer dressing to a covered container and chill until service. For a full pan, portion dressing into individual serving containers or a large squeeze bottle so guests/staff can dress to taste. Keeps refrigerated for up to 3 days.

Optional Toppings (served on side)

Prepare grilled chicken (optional)

If offering grilled chicken, season 6 boneless skinless chicken breasts with salt and pepper (and a little olive oil). Grill over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly and chill. Serve slices in a separate container beside the salad and dressing.

Prepare bacon (optional)

Cook bacon until crisp (bake on sheet tray at 400°F/200°C for 15–20 minutes or fry), drain on paper towel, then crumble. Store in a separate container at room temperature up to service or chilled if holding longer.

Service Instructions

At service, remove plastic wrap and present the full pan of romaine, parmesan, and croutons with the chilled dressing on the side so guests may add dressing to taste. Offer lemon wedges, sliced grilled chicken, and crumbled bacon as optional add-ins. If staff will plate, toss handfuls of romaine with dressing just before plating (use roughly 3–4 tablespoons dressing per individual serving, adjust to taste), then top with extra parmesan and croutons as desired.