Garten Caesar Recipe

Prepare Greens

Wash romaine and baby kale thoroughly. Spin or pat dry. Chop romaine into bite-size pieces and place in a large salad bowl. Add baby kale and chopped parsley to the bowl and toss lightly to combine.

Make Croutons

Preheat oven to 375°F (190°C). In a mixing bowl, toss cubed sourdough with 2 tablespoons olive oil and 1 teaspoon garlic powder until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven, sprinkle 1 tablespoon grated Parmesan over warm croutons and toss. Let cool.

Shave Parmesan

Using a vegetable peeler or mandoline, shave the ounce of Parmesan into thin curls and set aside for plating.

Combine Dressing

In a medium bowl or jar, whisk together 1 cup Greek yogurt, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 2 minced garlic cloves, and 1 tablespoon grated Parmesan until smooth.

Season Dressing

Taste and season with 3 pinches kosher salt (about 1/8–1/4 teaspoon total) and 1 teaspoon freshly ground black pepper. Adjust lemon, salt, or anchovy to taste for brightness or saltiness. If you prefer a thinner dressing, whisk in 1–2 tablespoons water or more lemon juice until desired consistency is reached.

Toss Salad

Add about half of the dressing to the bowl with greens and toss gently to coat evenly. Add more dressing as needed — the goal is a light, even coating, not drowning the greens. Reserve a small amount (1–2 tablespoons) of dressing for plating if desired.

Add Croutons & Cheese

Scatter the warm croutons over the dressed greens and sprinkle the 1 tablespoon grated Parmesan. Toss once more gently to combine.

Plate & Garnish

Divide the salad among 4 plates (servings). Top each portion with shaved Parmesan curls and a light grind of black pepper. If using, arrange sliced grilled chicken over the salads. Drizzle any reserved dressing on top.