Crispy Cesar Salad Recipe
Make Crispy Cesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Crispy elements
Crispy cheese shards
Dressing
Method
Crispy cheese shards
- 1
Make parmesan crisps
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or silicone mat and very lightly grease the surface with 1 tsp neutral oil or nonstick spray. Place small mounds (about 1 tbsp each) of the grated Parmesan on the sheet, spaced 1–2 inches apart. Flatten each mound with the back of a spoon into a 2- to 3-inch circle. Bake for 4–6 minutes until edges are golden and cheese is bubbling. Remove from oven and let sit for 1–2 minutes, then carefully lift each crisp with a spatula and transfer to a paper towel or cooling rack to harden. Makes about 8–10 crisps.
Crispy elements
- 2
Toast croutons
Increase oven to 425°F (220°C) after removing cheese crisps (or use a skillet). Toss the bread cubes with 2 tbsp olive oil and a pinch of salt and black pepper until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring halfway, until deeply golden and crisp. Remove and cool slightly.
- 3
Cook pancetta or bacon (optional)
While bread toasts, place diced pancetta or bacon in a cold skillet, then turn heat to medium. Cook, stirring occasionally, until fat renders and pieces are crisp, about 6–8 minutes. Drain on paper towels and reserve 1–2 tsp of the rendered fat to toss with lettuce if desired for extra flavor.
Dressing
- 4
Whisk the dressing
In a bowl, combine 1 tbsp mayonnaise and 2 tbsp Greek yogurt (or use 3 tbsp mayonnaise total), 2 tsp minced anchovy, 1 tsp minced garlic, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp salt and 1 tsp freshly ground black pepper. Whisk until smooth. Slowly drizzle in 5 tbsp extra-virgin olive oil while whisking vigorously to emulsify. Taste and adjust seasoning — add more lemon for brightness or salt for seasoning. If dressing is too thick, whisk in 1–2 tsp water to reach desired consistency.
Salad assembly
- 5
Prep lettuce
Wash and thoroughly dry the romaine leaves. Tear or chop into bite-size pieces and place in a large salad bowl. Reserve a small amount (about 1 tbsp) of grated Parmesan to finish.
- 6
Dress and toss
Add about half of the dressing to the lettuce and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing to taste — the goal is glossy, lightly coated leaves, not a drowned salad.
- 7
Add crispy components
Add the warm croutons and the optional cooked pancetta/bacon to the dressed lettuce and toss briefly to distribute. Crumble or tuck the parmesan crisps into the salad for large crunchy shards. Sprinkle the remaining 3 tbsp grated Parmesan and the halved cherry tomatoes (if using).
- 8
