Individual Caesar Recipe
Romaine lettuce, homestyle dressing and croutons with a sprinkle of parmigiano and romano
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Ingredients
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Salad
Homestyle Caesar Dressing (if making from scratch)
Optional homemade croutons
Method
Salad
- 1
Prep lettuce
Tear or chop washed and fully dried romaine into bite-size pieces and place in a large chilled mixing bowl. Aim for about 6 cups packed.
- 2
Dress the greens
Add 3 tablespoons of homestyle Caesar dressing to the bowl with the romaine. Using tongs, toss gently but thoroughly to coat the leaves evenly. Taste and add a little more dressing if desired (up to 1 tablespoon).
- 3
Add croutons and cheese
Sprinkle 1 cup croutons over the dressed lettuce and toss once to distribute. Add 2 tablespoons freshly grated Parmigiano-Reggiano and 1 tablespoon finely grated Pecorino Romano; toss lightly to combine so cheese adheres to leaves.
- 4
Finish and serve
Transfer the tossed salad into an individual serving bowl or plate. Grind about 1 teaspoon freshly ground black pepper over the top (adjust to taste). Serve immediately with an optional lemon wedge on the side for diners who want a bright squeeze.
Homestyle Caesar Dressing (make ahead or quick from scratch)
- 5
If using store-bought homestyle dressing, skip this section. To make the dressing: in a small bowl whisk together 3 tablespoons mayonnaise and 1 tablespoon Greek yogurt until smooth.
- 6
Add 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon anchovy paste, and 1/2 teaspoon minced garlic. Whisk to combine.
- 7
Slowly whisk in 1 teaspoon olive oil to slightly emulsify the dressing. Stir in 1 tablespoon freshly grated Parmigiano-Reggiano and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt: add a little more lemon juice for brightness or a pinch more anchovy paste for umami.
- 8
Cover and refrigerate for at least 15 minutes to let flavors meld. The recipe yields roughly 3–4 tablespoons of dressing — enough for one individual Caesar as written; double or triple if making multiple servings.
Optional homemade croutons
- 9
Preheat oven to 375°F (190°C). Toss 1 cup bread cubes with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, and a pinch (1/8 tsp) salt until evenly coated.
- 10
Spread bread cubes in a single layer on a baking sheet. Bake 8–12 minutes, stirring once halfway, until golden brown and crisp. Cool briefly before using. Store extra in an airtight container for up to 3 days.