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Ingredients
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Caesar Salad
Caesar Dressing
Garlic Croutons (if making homemade)
Method
Garlic Croutons (if making homemade)
- 1
Toast croutons
Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 2 tablespoons olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch (about 1/8 teaspoon) black pepper until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool.
Caesar Dressing
- 2
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.
- 3
Add flavorings
Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste until incorporated.
- 4
Garlic and oil
Whisk in 1 minced garlic clove. While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify the dressing.
- 5
Season and adjust
Season with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust: add up to 1 teaspoon more lemon juice for brightness, more salt for seasoning, or a splash of water (1–2 teaspoons) to thin if desired. Refrigerate the dressing for at least 10 minutes to let flavors meld.
Caesar Salad Assembly
- 6
Prepare lettuce
Wash and dry Romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl.
- 7
Dress salad
Add about 3/4 cup of the prepared dressing to the lettuce (reserve the remainder for serving). Toss gently but thoroughly so leaves are evenly coated. Add more dressing if you prefer a saucier salad.
- 8
Add cheese and croutons
Sprinkle 3/4 cup of freshly grated Parmesan over the dressed lettuce and toss gently. Add 1 to 1.5 cups garlic croutons and toss lightly to combine so croutons remain somewhat crisp.
- 9
Serve
Divide salad among 4 plates (about 1.5 cups dressed salad per serving). Top each portion with an extra sprinkle of Parmesan (about 1 tablespoon each) and a lemon wedge on the side if desired. Serve immediately so croutons stay crunchy.