Classic Caesar Recipe
Romaine Lettuce Grated Parmesan Pancetta Croutons Asiago Caesar Dressing
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Ingredients
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Salad
Pancetta
Asiago Caesar Dressing
Method
Pancetta
- 1
Crisp the pancetta
Heat a medium skillet over medium heat. Add the diced pancetta and 1 tablespoon olive oil. Cook, stirring occasionally, until the pancetta is golden-brown and crisp, about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool. Reserve any rendered fat in the skillet.
Asiago Caesar Dressing
- 2
Combine base ingredients
In a medium bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and the minced garlic until smooth.
- 3
Add cheese and season
Whisk in 1 tablespoon finely grated Asiago and 1/4 teaspoon kosher salt. Add 1 teaspoon freshly ground black pepper and taste; adjust salt and pepper as desired.
- 4
Emulsify with olive oil
Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking vigorously to emulsify the dressing. If the dressing is too thick, whisk in up to 1 tablespoon water, one teaspoon at a time, until it reaches a creamy, pourable consistency.
- 5
Finish and chill
Taste and adjust acidity (more lemon) or salt if needed. Cover and refrigerate for at least 10 minutes to let flavors meld; bring back to room temperature before dressing the salad if chilled longer.
Salad Assembly
- 6
Prepare lettuce
Wash the romaine hearts thoroughly, drain well, and spin dry in a salad spinner or pat dry with clean kitchen towels. Chop or tear the leaves into bite-sized pieces and place into a large salad bowl (about 3 cups packed).
- 7
Toss the salad
Add 1 cup grated Parmesan and 1 cup croutons to the bowl with the romaine. Spoon about 3–4 tablespoons of the Asiago Caesar dressing over the salad (start with less; you can add more to taste). Toss gently but thoroughly to coat leaves evenly. Add the crispy pancetta and toss once more to combine.
- 8
Plate and garnish
Divide the salad among 2 plates or bowls. Sprinkle additional grated Parmesan or a light dusting of Asiago if desired. Finish with a crack of fresh black pepper. Serve immediately so croutons stay crisp.