Caesar Salad Recipe
romaine, crisp croutons, bacon bits, shaved parmesan and caesar dressing
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Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Wash the romaine leaves thoroughly under cold water. Spin or pat dry until completely dry. Tear or chop into roughly 1- to 2-inch pieces and place in a large salad bowl.
Add toppings
Add the crisp croutons and cooked bacon bits to the bowl with the lettuce. Reserve the shaved Parmesan for finishing.
Dress and toss
When the dressing is ready, pour about three-quarters of it over the lettuce, croutons and bacon. Toss gently but thoroughly to coat leaves evenly. Add more dressing to taste if needed.
Finish and season
Scatter the shaved Parmesan over the tossed salad and grind fresh black pepper over the top. Taste and adjust salt or lemon if desired. Serve immediately so croutons remain crisp.
Caesar dressing
In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste and minced garlic. Whisk until smooth and homogeneous.
Whisk in the grated Parmesan cheese. While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing to a creamy consistency.
Season the dressing with salt and taste. If it needs more brightness, add a few drops more lemon juice; for more umami, add a touch more Worcestershire or anchovy paste. Chill for 10 minutes if time allows to let flavors meld.