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Caesar Salad Recipe

Name: Grand Tavern Troys CAESAR SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (medium heads), washed, dried and chopped; 0.75 cups Shaved Parmesan cheese; 4 to taste Fresh lemon wedges (optional, for serving); 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt or sour cream; 3 pieces Anchovy fillets, packed in oil, drained and finely chopped; 2 pieces Garlic cloves, minced; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 3 tbs Extra-virgin olive oil; 0.25 cups Grated Parmesan cheese (for dressing); 0.5 tsp Salt; 0.5 tsp Freshly ground black pepper; 3 cups Day-old sourdough or French bread, cut into 1/2-inch cubes; 2 tbs Extra-virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano or Italian seasoning (optional); 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper

Inspired by Grand Tavern Troy

Time35m

Serves4

Fresh Romaine lettuce tossed in our homemade Caesar dressing with shaved Parmesan cheese and house-made croutons

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Ingredients

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Salad

3 cups Romaine lettuce (medium heads), washed, dried and chopped

3/4 cups Shaved Parmesan cheese

4 to taste Fresh lemon wedges (optional, for serving)

Caesar dressing (homemade)

1/2 cups Mayonnaise

1/4 cups Plain Greek yogurt or sour cream

3 pieces Anchovy fillets, packed in oil, drained and finely chopped

2 pieces Garlic cloves, minced

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

3 tbs Extra-virgin olive oil

1/4 cups Grated Parmesan cheese (for dressing)

1/2 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

House-made croutons

3 cups Day-old sourdough or French bread, cut into 1/2-inch cubes

2 tbs Extra-virgin olive oil

1/2 tsp Watkins garlic powder

1/2 tsp Dried oregano or Italian seasoning (optional)

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Method

House-made croutons

Preheat and toss bread

Preheat oven to 375°F (190°C). In a bowl, combine cubed bread, 2 tablespoons extra-virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano (if using), 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss until bread is evenly coated.

Bake croutons

Spread bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and cool on the pan. Croutons can be made up to 2 days ahead and stored in an airtight container.

Caesar dressing (homemade)

Combine base ingredients

In a medium bowl, mash the chopped anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon until a paste forms. Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Whisk to combine.

Emulsify and season

While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing. Stir in 1/4 cup grated Parmesan. Taste and adjust seasoning with 1/2 teaspoon salt (or less) and 1/2 teaspoon freshly ground black pepper, and more lemon juice if a brighter flavor is desired. Refrigerate for at least 15 minutes to let flavors meld.

Salad assembly

Prepare lettuce

If not already done, core, wash, and spin-dry the romaine leaves until very dry. Tear or chop into roughly 1- to 2-inch pieces and place in a large salad bowl.

Dress the salad

Remove the dressing from the refrigerator and give it a quick whisk. Add about 3/4 of the dressing to the bowl with the romaine (reserve the rest for guests who want more). Using tongs, toss gently but thoroughly until leaves are lightly and evenly coated.

Add croutons and cheese

Add the house-made croutons and toss briefly to combine so they stay crisp. Sprinkle 3/4 cup shaved Parmesan over the top and toss once more, leaving some shavings on top as a garnish.

Serve

Divide salad among 4 plates or bowls (see servings). Offer remaining dressing on the side and lemon wedges if desired. Serve immediately so croutons remain crisp.