House Caesar Salad Recipe
Romaine, croutons, parmesan, Caesar dressing.
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Ingredients
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Salad
Caesar Dressing
Method
Caesar Dressing
- 1
Prepare dressing
In a medium bowl, combine 1/2 cup 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 clove. Whisk until smooth and combined.
- 2
While whisking, slowly drizzle in 2 tablespoons extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is glossy and slightly thickened.
- 3
Taste and season with 1/4 teaspoon salt and up to 1/4 teaspoon freshly ground black pepper if desired. Adjust lemon or salt to balance acidity and saltiness. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.
Salad
- 4
Prepare lettuce
Tear or roughly chop the washed and dried romaine hearts into bite-sized pieces and place them in a large salad bowl. Ensure the leaves are well dried (use a salad spinner or pat with clean kitchen towels) so the dressing adheres properly.
- 5
Dress the salad
Add about 3 to 4 tablespoons of the prepared Caesar dressing to the bowl with romaine (start conservatively). Gently toss the leaves with tongs or salad forks until evenly coated. Taste a leaf to determine if more dressing is needed; add additional dressing 1 tablespoon at a time until desired coverage is reached. Reserve any extra dressing for serving.
- 6
Add cheese and croutons
Sprinkle 1/2 cup freshly grated Parmesan over the dressed lettuce and toss lightly to combine. Add 1 cup croutons and fold them in gently so they remain crisp.
- 7
Finish and serve: Transfer the tossed salad to individual plates or keep in the bowl. Grind an additional 1/4 teaspoon black pepper over the top and, if desired, shave a few curls of Parmesan for garnish. Serve immediately so croutons stay crunchy.