Ceaser Salad Recipe
Crisp greens tossed in Caesar dressing
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Ingredients
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Salad
Dressing
Method
Dressing
Prepare anchovies and garlic
Finely chop the anchovy fillets and mince the garlic. Use the side of a chef's knife to mash them together into a paste on a cutting board if desired — this helps distribute flavor evenly.
Whisk base
In a medium bowl, combine the mayonnaise and Greek yogurt. Whisk until smooth.
Add flavorings
Add the mashed anchovy-garlic paste, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice, kosher salt, and black pepper to the mayo mixture. Whisk to combine.
Chill briefly (optional)
Cover and refrigerate the dressing for 15–30 minutes to allow flavors to meld, or use immediately.
Salad
Prepare lettuce
Trim and discard any wilted outer leaves from the romaine. Slice each head lengthwise into 1–2 inch wide pieces or tear into large bite-sized pieces. Rinse thoroughly and spin or pat dry until crisp.
Assemble
Place the dried romaine into a large salad bowl. Add about three-quarters of the grated Parmesan and half of the croutons.
Dress the salad
Add about 3/4 of the dressing to the bowl (reserve some to serve for guests who want extra). Use tongs to toss gently but thoroughly so leaves are evenly coated. Add more dressing if needed, a tablespoon at a time.
Finish and serve
Sprinkle the remaining Parmesan and croutons over the top. Grind additional black pepper to taste and serve with lemon wedges on the side for squeezing over individual portions.
