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Classic Caesar Recipe

Name: Dal Granos Classic Caesar Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lbs Romaine lettuce (hearts), washed and dried; 0.5 cups Parmesan cheese, freshly grated; 1 tsp Freshly ground black pepper; 4 to taste Lemon wedges (for serving); 4 cups Day-old crusty bread (1/2 to 3/4-inch cubes); 3 tbs Extra-virgin olive oil; 1 clove Garlic, minced; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt (or sour cream); 2 tbs Fresh lemon juice; 2 tbs Olive oil; 2 fillets Anchovy fillets, finely chopped (or 1 tsp anchovy paste); 1 clove Garlic, minced; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 cups Freshly grated Parmesan cheese; 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper

Inspired by Dal Grano

Time25m

Serves4

Romaine Lettuce, Creamy Classic Caesar Dressing, Croutons

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Ingredients

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Salad

1 1/2 lbs Romaine lettuce (hearts), washed and dried

1/2 cups Parmesan cheese, freshly grated

1 tsp Freshly ground black pepper

4 to taste Lemon wedges (for serving)

Croutons

4 cups Day-old crusty bread (1/2 to 3/4-inch cubes)

3 tbs Extra-virgin olive oil

1 clove Garlic, minced

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Creamy Classic Caesar Dressing

1/2 cups Mayonnaise

1/4 cups Plain Greek yogurt (or sour cream)

2 tbs Fresh lemon juice

2 tbs olive oil

2 fillets Anchovy fillets, finely chopped (or 1 tsp anchovy paste)

1 clove Garlic, minced

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/4 cups Freshly grated Parmesan cheese

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Method

Croutons

Preheat and Prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil.

Toss Bread

In a large bowl, combine bread cubes, 3 tablespoons olive oil, 1 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss until cubes are evenly coated.

Bake

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once or twice, until golden brown and crisp. Remove from oven and let cool; croutons will crisp further as they cool.

Creamy Classic Caesar Dressing

Combine Ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, chopped anchovy fillets (or anchovy paste), 1 minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 cup freshly grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and emulsified.

Adjust Consistency & Seasoning

Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a teaspoon of water to thin if the dressing is too thick. If you prefer a silkier dressing, blend briefly with an immersion blender or in a small food processor.

Salad Assembly

Prepare Lettuce

Tear or chop the Romaine hearts into bite-sized pieces (about 1½–2 inch pieces). Make sure leaves are well dried—use a salad spinner or pat dry with towels—to help dressing adhere.

Toss Salad

Place the prepared romaine in a large mixing bowl. Add about three-quarters of the dressing (reserve some to serve) and toss gently but thoroughly so leaves are evenly coated.

Add Croutons & Cheese

Add cooled croutons and 1/2 cup freshly grated Parmesan to the dressed lettuce. Toss lightly to combine.

Plate & Finish

Divide salad among 4 plates or bowls. Drizzle additional dressing as desired, sprinkle extra Parmesan, and finish with freshly ground black pepper and lemon wedges on the side for squeezing.