Caesar Recipe
Recipe information
Make Caesar in just 25m. Fresh cut romaine lettuce tossed in creamy caesar dressing. Topped with baked croutons and parmesan
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The best thing to pair and share with CAESAR
Ingredients
Salad
Croutons
Creamy Caesar Dressing
Croutons
1. Prep and bake croutons
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet — they will crisp further as they cool.
Creamy Caesar Dressing
2. Make the dressing
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 finely chopped anchovy fillets, and 2 minced garlic cloves. Whisk in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth. While whisking, slowly drizzle in 2 tablespoons extra-virgin olive oil to emulsify the dressing. Add 2 tablespoons fresh lemon juice, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or another 1/2 tablespoon lemon juice if desired. If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until you reach the desired consistency.
Salad Assembly
3. Prepare lettuce
Trim and discard the root end from the romaine. Quarter lengthwise, then slice crosswise roughly 1- to 1.5-inch pieces (or tear by hand) into a large salad bowl. Pat leaves dry with paper towels or use a salad spinner to remove excess moisture. This helps the dressing cling to the leaves.
4. Toss salad
Add 3/4 cup of the grated Parmesan to the bowl with the lettuce. Pour about 1/2 to 3/4 cup of the creamy Caesar dressing over the lettuce (start with less — you can always add more). Using clean hands or salad tongs, toss gently but thoroughly until the leaves are evenly coated. Taste and add more dressing if needed. Season with 1/2 teaspoon freshly ground black pepper (or to taste) and additional salt if required.
5. Finish and serve
Transfer the tossed romaine to a serving bowl or divide among plates. Sprinkle the baked croutons evenly over the top. Garnish with the remaining Parmesan (about 1/4 cup) shaved or grated over the salad. Serve immediately so croutons stay crisp.
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