Name: FireRock Grilles Classic Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 heads Romaine lettuce; 1 cups Shaved Parmesan; 2 cups House croutons; 1 tsp Freshly ground black pepper; 0.5 cups Extra-virgin olive oil; 0.25 cups Mayonnaise; 0.25 cups Grated Parmesan; 2 cloves Garlic cloves, minced; 2 pieces Anchovy fillets, finely chopped; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp Fine sea salt; 0.25 tsp Freshly ground black pepper; 2 pieces Lemon wedges; 0.25 cups Extra shaved Parmesan

Method

Prepare croutons (if making house croutons)

Make croutons

Preheat oven to 375°F (190°C). Cut 4 cups of day-old crusty bread into 1/2-inch cubes (about 4-5 cups once cubed). Toss bread cubes with 2 tablespoons olive oil and a pinch (about 1/4 tsp) salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Let cool.

Prepare dressing

Combine aromatics

In a medium bowl, mash the 2 minced garlic cloves and 2 finely chopped anchovy fillets together with the back of a spoon to form a paste. This mellows and distributes the anchovy flavor.

Emulsify dressing

Add 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 cup grated Parmesan, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper to the paste. Whisk until combined. While whisking steadily, slowly drizzle in 1/2 cup extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust lemon or salt as needed.

Rest dressing

If time allows, refrigerate the dressing for 15–30 minutes to let flavors meld. Bring back to room temperature before tossing.

Assemble salad

Prepare lettuce

Trim root end and any bruised outer leaves from 2 heads of romaine. Rinse leaves thoroughly, shake off excess water and dry completely using a salad spinner or clean towels. Chop or tear leaves into bite-size pieces (about 6–8 cups loosely packed).

Toss salad

Place the dried romaine into a large bowl. Add about 2/3 of the prepared dressing (reserve some to taste) and toss gently but thoroughly so leaves are evenly coated. Add 2 cups house croutons and 1 cup shaved Parmesan, and toss once more to combine. If the salad seems dry, add remaining dressing a tablespoon at a time until desired coating is reached.

Finish and serve

Transfer to a serving bowl or divide among plates. Top with remaining shaved Parmesan and a light grind of freshly ground black pepper. Serve immediately with lemon wedges on the side for optional extra brightness.