Caesar Salad Recipe
Romaine Lettuce, Parmesan Cheese, House-Made, Croutons, Caesar Dressing
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Ingredients
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Salad
Caesar Dressing
Optional garnish / protein
Method
Caesar Dressing
Prepare aromatics
Mince the garlic finely. If using anchovy fillets, chop them very finely or mash into a paste; if using anchovy paste, measure it out.
In a medium bowl, combine mayonnaise, Greek yogurt, minced garlic, chopped anchovies (or anchovy paste), Dijon mustard, and Worcestershire sauce. Whisk until smooth.
Add fresh lemon juice while whisking, then slowly drizzle in extra-virgin olive oil while whisking constantly to emulsify the dressing. The dressing should be creamy and slightly thick.
Season with salt and freshly ground black pepper to taste. Taste and adjust acidity (more lemon) or saltiness (more anchovy/Worcestershire or salt) as desired.
Cover and refrigerate for at least 15 minutes to allow flavors to meld. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or more lemon juice until reaching desired consistency.
Croutons (if making house-made)
Preheat oven to 375°F (190°C). Cut day-old baguette or crusty bread into 1/2-inch cubes until you have about 1 cup.
Toss bread cubes with 1 tablespoon olive oil, a pinch of salt, and optional 1/4 teaspoon garlic powder until evenly coated.
Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool on a rack.
Salad assembly
If using grilled chicken, season and grill or pan-sear the chicken breast (about 6–7 minutes per side depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Place 6 cups of chopped, dry romaine lettuce in a large mixing bowl.
Add about 3 tablespoons finely grated Parmesan and 1 cup croutons to the lettuce.
Pour 2–3 tablespoons of the prepared Caesar dressing over the lettuce (start with less; you can add more to taste). Toss gently but thoroughly with tongs to coat leaves evenly without wilting them.
Taste and add additional dressing, salt or pepper if needed. Transfer to serving plates or a large platter.
Top with sliced grilled chicken if using, and finish with extra shaved Parmesan and lemon wedges on the side. Serve immediately.