Caesar Salad Recipe
House made dressing with romaine, parmesan and lemon.
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Ingredients
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Salad
House Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Remove any bruised outer leaves from romaine. Cut each head lengthwise into quarters (or chop into bite-size pieces if preferred). Rinse under cold water, then spin dry in a salad spinner or pat thoroughly with clean towels. Chill briefly if desired.
- 2
Assemble salad base
Place the dried romaine in a large mixing bowl. Add the croutons and 3/4 cup of grated Parmesan. Toss gently to combine so the cheese and croutons are evenly distributed.
- 3
Finish and serve
When dressing is ready, add 3 to 4 tablespoons of dressing to the bowl and toss until leaves are lightly coated. Add more dressing to taste (reserve any extra for guests). Transfer to serving plates or a large platter, shave or sprinkle remaining Parmesan over the top, garnish with lemon wedges, and serve immediately.
House Caesar Dressing
- 4
Mince anchovies and garlic
Finely chop the anchovy fillets and mince the garlic cloves until they form a paste. Use the side of a chef's knife to press and scrape the mixture into a paste for best integration into the dressing.
- 5
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
- 6
Incorporate anchovy-garlic
Add the anchovy-garlic paste to the bowl along with 1 tablespoon of grated Parmesan. Whisk thoroughly to combine so the anchovy flavor disperses evenly.
- 7
Emulsify with olive oil
While whisking continuously, very slowly drizzle in the extra-virgin olive oil to create an emulsion. Continue until all oil is incorporated and dressing is glossy and thickened. If you prefer a thinner dressing, add oil more slowly or whisk in 1 to 2 tablespoons of water to loosen.
- 8
Season and adjust
Stir in the kosher salt and black pepper. Taste and adjust acidity with up to 1 teaspoon red wine vinegar or up to 1 tablespoon more lemon juice, and adjust salt/pepper as needed. If the anchovy flavor is too intense, whisk in an extra tablespoon of mayonnaise or yogurt to mellow it.
- 9
Chill and store
Cover and refrigerate the dressing for at least 15 minutes to meld flavors (up to 24 hours). Stir or whisk briefly before using. Keeps in an airtight container in the refrigerator for up to 4 days.