Cesare Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes CESARE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 6 heads Romaine hearts; 1 cups Freshly grated Parmesan; 6 cups Croutons (large, crunchy); 2 tsp Freshly ground black pepper; 6 pieces Lemon wedges (for service); 2 cups Mayonnaise (full fat); 1 cups Greek yogurt (plain); 12 pieces Anchovy fillets, finely chopped; 6 cloves Garlic cloves, minced; 2 tbs Dijon mustard; 2 tsp Worcestershire sauce; 6 tbs Fresh lemon juice; 6 tbs Extra-virgin olive oil; 1 cups Grated Parmesan (for dressing); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time1h

Serves12

Romaine, creamy cesare dressing (chopped anchovies)

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Ingredients

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Salad

6 heads Romaine hearts

1 cups Freshly grated Parmesan

6 cups Croutons (large, crunchy)

2 tsp Freshly ground black pepper

6 pieces Lemon wedges (for service)

Creamy Caesar dressing (chopped anchovies)

2 cups Mayonnaise (full fat)

1 cups Greek yogurt (plain)

12 pieces Anchovy fillets, finely chopped

6 cloves Garlic cloves, minced

2 tbs Dijon mustard

2 tsp Original Worcestershire Sauce

6 tbs Fresh lemon juice

6 tbs Extra-virgin olive oil

1 cups Grated Parmesan (for dressing)

1 tsp Kosher salt

1 tsp Freshly ground black pepper

Method

Salad

Prepare romaine

Trim root ends and any brown leaves from romaine hearts. Rinse thoroughly under cold water, shake off excess moisture, and spin or pat dry. Chop or tear hearts into 1–1.5 inch pieces suitable for catering service.

Assemble base

Place chopped romaine in a large chilled catering bowl or individual serving bowls. Reserve final tossing until just before service to keep leaves crisp.

Add croutons and cheese

Just before serving, add croutons and 3/4 cup of the grated Parmesan to the romaine. Reserve remaining Parmesan for garnish.

Season and serve

After tossing with dressing (see below), finish with remaining grated Parmesan, a grind of black pepper (about 1/2–1 tsp), and lemon wedges passed alongside for guests who want extra acidity.

Creamy Caesar dressing (chopped anchovies)

Mince anchovies and garlic

Finely chop anchovy fillets until nearly paste-like. Mince garlic cloves very fine or grate on a microplane so it integrates smoothly into the dressing.

Combine base

In a medium bowl or food‑grade container, whisk together mayonnaise and Greek yogurt until smooth and homogenous.

Incorporate flavorings

Add chopped anchovies, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan to the mayo-yogurt mixture. Whisk until well combined.

Emulsify with oil

While whisking steadily, drizzle in the extra-virgin olive oil until the dressing thickens and becomes creamy. Taste and adjust texture: if too thick, whisk in up to 2 tablespoons water or additional lemon juice to loosen.

Season and rest

Season with kosher salt and freshly ground black pepper. Cover and refrigerate for at least 30 minutes (up to 24 hours) to allow flavors to meld. Stir or whisk again before using.

Portioning for catering

For large service, transfer dressing to a squeeze bottle or portion containers. Label with date/time; keep chilled until service. Yield is approximately 4 cups — plan roughly 2–3 tablespoons dressing per guest depending on portion size.