Caesar (v) Recipe
olive oil, roasted garlic aioli, shredded mozzarella, romaine, house caesar, shaved parm, sliced red grapes
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Ingredients
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Salad & Toppings
Roasted Garlic Aioli
House Caesar Dressing (Vegetarian)
Method
Salad & Toppings
Prepare lettuce
Wash romaine thoroughly, spin or pat dry, then tear or chop into roughly 1- to 2-inch pieces. Transfer to a large mixing bowl and chill briefly if desired.
Halve the red grapes and add them to a small bowl; set aside.
Sprinkle shredded mozzarella and shaved Parmesan into separate small bowls for easy assembly.
Just before serving, drizzle the romaine with 2 tablespoons extra-virgin olive oil and lightly toss to coat.
Roasted Garlic Aioli
Roast the garlic
Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, place on foil, drizzle with 1 teaspoon neutral oil, wrap and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze out roasted garlic into a small bowl (about 1.5–2 teaspoons paste).
Make the aioli
In a small bowl, mash the roasted garlic into a smooth paste. Whisk together 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stir in the roasted garlic paste, then slowly whisk in 2 tablespoons olive oil to emulsify. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust lemon or salt to taste. The aioli should be creamy and spreadable.
Transfer aioli to a squeeze bottle or small bowl for plating.
House Caesar Dressing (Vegetarian)
Combine dressing ingredients
In a medium bowl, whisk 1/2 cup mayonnaise with 2 tablespoons fresh lemon juice until smooth. Add 2 tablespoons olive oil, 1 teaspoon vegetarian Worcestershire sauce, 1 teaspoon chopped capers, 2 tablespoons grated Parmesan and 1/2 teaspoon garlic paste. Whisk to combine into a slightly thick, creamy dressing.
Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If dressing is too thick, whisk in 1–2 teaspoons water to reach desired pouring consistency.
Assembly
In the large mixing bowl with dressed romaine (lightly oiled), add 2–3 tablespoons house Caesar dressing and toss gently to coat leaves evenly. Add shredded mozzarella and toss briefly to distribute.
Place dressed salad on serving plates or one large platter. Drizzle 1–2 tablespoons roasted garlic aioli over the top in a thin zigzag or dollops, as preferred.
Scatter halved red grapes over the salad, then finish with a generous sprinkling of shaved Parmesan. If desired, finish with an extra drizzle (about 1 teaspoon) of olive oil and freshly ground black pepper to taste.
Serve immediately so the lettuce stays crisp.