Restaurants›Junction 59 Roadhouse›Caesar Recipe

Caesar Recipe

Inspired by Junction 59 Roadhouse
Time30m
Serves2

House made dressing, romaine, asiago cheese, croutons + garlic toast | add chicken 7.5

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Ingredients

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Salad

House Caesar dressing

Method

House Caesar dressing

1

Prep anchovies and garlic

Finely mince anchovy fillets and garlic cloves together on a cutting board until they form a paste. Use the side of a chef's knife to press and scrape to combine for a smoother texture.

2

Combine base ingredients

In a medium bowl, whisk together mayonnaise and Greek yogurt (or sour cream) until smooth.

3

Add flavorings

Stir the anchovy-garlic paste into the mayo mixture. Add lemon juice, Dijon mustard, Worcestershire sauce, grated asiago, salt, and black pepper. Whisk to combine.

4

Emulsify with oil

While whisking continuously, slowly drizzle in the olive oil until the dressing is glossy and slightly thickened. Taste and adjust lemon, salt, or pepper as needed. Chill if not using immediately.

Salad assembly

5

Prepare romaine

Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

6

Add cheese and croutons

Add 1/2 cup of the grated asiago to the lettuce, reserving the remaining 1/4 cup for finishing. Add the croutons to the bowl.

7

Dress the salad

Start by spooning about 3 to 4 tablespoons of dressing over the romaine. Toss gently but thoroughly to coat leaves. Add more dressing, 1 tablespoon at a time, until the leaves are lightly but evenly coated (about 4–6 tablespoons total, adjust to taste).

8

Plate and finish

Portion the salad onto plates or one serving bowl. Sprinkle the reserved grated asiago over the top and finish with freshly ground black pepper to taste.

9

Garlic toast

Toast two slices of bread until golden. While hot, rub each slice with a cut clove of garlic (or spread a thin layer of softened garlic butter), then brush or drizzle with a little olive oil and sprinkle with a pinch of salt. Serve on the side or cut into triangles and place atop the salad.

10

Optional chicken addition

If adding chicken: season a boneless skinless chicken breast with salt and pepper. Sear in a hot skillet with 1 tablespoon olive oil 5–6 minutes per side (until internal temperature reaches 165°F / 74°C). Let rest 5 minutes, slice thinly, and arrange on top of the dressed salad.