Caesar Salad Recipe
petite romaine, arugula, sun – dried tomato, white anchovy. garlic croutons
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Ingredients
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Greens & Toppings
Garlic Croutons
Caesar Dressing
Method
Garlic Croutons
- 1
Preheat
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or leave unlined.
- 2
- 3
Spread the cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove and cool on a wire rack.
Caesar Dressing
- 4
In a medium bowl or a jar, combine 2 minced white anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon chopped capers (if using).
- 5
Whisk vigorously until smooth. Stir in 2 tablespoons freshly grated Parmesan. If the dressing feels too thick, loosen with up to 1 tablespoon cold water until it reaches a pourable but creamy consistency.
- 6
Taste and adjust seasoning with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper, remembering the anchovies and Parmesan add saltiness—adjust to your preference. Refrigerate the dressing while you assemble the salad if not using immediately.
Greens & Assembly
- 7
Prepare the romaine: trim the root ends and separate the petite romaine hearts into individual leaves. Rinse well and spin or pat dry. Tear larger leaves in half so pieces are bite-sized.
- 8
In a large mixing bowl, combine 6 leaves worth (from the 6 heads) of prepared romaine and 2 cups baby arugula. Add the drained and sliced sun-dried tomato strips.
- 9
Add about half of the garlic croutons to the greens (reserve the rest for topping) and toss gently to combine.
- 10
Pour about half of the Caesar dressing over the greens (you can add more to taste). Use tongs to toss thoroughly so leaves are evenly coated. Add more dressing as needed but avoid overdressing.
- 11
Arrange the dressed salad on a serving platter or divide among 4 plates. Scatter remaining croutons over the top, shave or sprinkle the remaining 3 tablespoons Parmesan, and place the 6 white anchovy fillets decoratively on the salad (one fillet per portion or chop and mix in according to preference).
- 12
Finish with a grind of fresh black pepper and serve immediately.