Caesar Salad Chopped Romaine, Parmesan, Croutons & Caesar Dressing* Recipe
Make Caesar Salad Chopped Romaine, Parmesan, Croutons & Caesar Dressing* Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUPS, SALADS & BREAD
SOUPS, SALADS & BREAD
Method
SOUPS, SALADS & BREAD
- 1
Prep the greens and toppings
Rinse and thoroughly dry the romaine lettuce; remove any tough stems and chop into bite-sized pieces. Grate or shave 1/2 cup Parmesan cheese for topping and set aside. If using store-bought croutons, have them ready; if making homemade croutons, skip this note and plan to toast bread cubes later.
- 2
Season the greens
Reserve the remaining Parmesan for dressing. Lightly season the chopped romaine with 1/4 tsp salt and 1/4 tsp black pepper and toss to distribute.
- 3
Prepare croutons (if making homemade)
If making croutons, cut bread into 1-inch cubes and toast in a 375°F (190°C) oven until golden, about 8-10 minutes, turning once. If using pre-made croutons, simply set aside until salad is assembled.
- 4
Make the dressing
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and minced garlic. Add grated Parmesan cheese (2 tablespoons) and whisk to combine. Slowly whisk in olive oil until the dressing emulsifies and thickens. Season with salt and pepper to taste.
SOUPS, SALADS & BREAD
- 5
Toss and dress the greens
In a large salad bowl, add the chopped romaine and drizzle with enough dressing to lightly coat the leaves. Toss well to ensure each leaf is coated with the dressing.
- 6
Finish the salad
Toss in the croutons and the remaining 1/2 cup Parmesan cheese. Adjust seasoning with a pinch more salt or pepper if desired.
- 7
Serve
Divide the dressed salad among plates or bowls. Top with additional Parmesan shavings if desired and serve immediately.