Spa Style Caesar Salad Recipe
Romaine lettuce tossed in a classic Caesar dressing topped with grated Parmesan cheese and croutons.
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Ingredients
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Salad
Caesar Dressing
Optional garnish / add-ins
Method
Prep
- 1
Dry and tear lettuce
Spin or pat romaine leaves dry until mostly free of moisture. Tear into bite-sized pieces and place in a large chilled bowl. Excess water will dilute the dressing and make the salad soggy.
- 2
If using grilled chicken, slice and keep warm or cool depending on service style.
Make the Caesar Dressing
- 3
Combine base ingredients
In a medium bowl, mash the finely chopped anchovy fillets and minced garlic together with the back of a spoon until a coarse paste forms. Add the mayonnaise, Greek yogurt, Dijon mustard, and Worcestershire sauce; whisk until smooth.
- 4
Acid and oil
Whisk in the fresh lemon juice. While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. The dressing should be creamy and slightly thick.
- 5
Season
Taste and season with kosher salt (start with 1/4 tsp) and freshly ground black pepper. Adjust lemon, salt, or anchovy to taste if a brighter or saltier profile is desired. Refrigerate the dressing for at least 15 minutes if time allows to let flavors meld.
Assemble Salad
- 6
Toss lettuce with dressing
Add about three-quarters of the dressing to the chilled bowl with the torn romaine (reserve remainder to pass or to adjust coating). Using clean hands or tongs, toss the lettuce gently but thoroughly so leaves are evenly coated with a light layer of dressing. Add more dressing if you prefer a heavier coating.
- 7
Add cheese and croutons
Sprinkle 1/2 cup of the grated Parmesan into the tossed lettuce and toss lightly once to combine. Add the croutons and toss gently one more time so they are distributed but not crushed.
- 8
Plate and finish
Transfer the salad to a serving platter or individual plates. Sprinkle the remaining Parmesan (about 1/4 cup) on top and add shaved Parmesan if using. Serve with lemon wedges on the side and remaining dressing passed separately or drizzled lightly on top. If using grilled chicken, arrange slices atop the salad.
Service notes (Buffet Options)
- 9
For buffet service, keep the dressing chilled and offer it in a pourable container so guests can dress their own portions. Place croutons and extra Parmesan in separate bowls to maintain crunch and avoid soggy salad. Re-tossing should be done in small batches to keep salad fresh.