Caesar Salad Recipe
Romaine lettuce with crouons & Caesar dressing. Served plain or with chicken or shrimp for add'l charge.
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Ingredients
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Salad
Caesar dressing
Optional protein
Method
Caesar dressing
Combine ingredients
In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, anchovy paste, Dijon mustard, minced garlic, and Worcestershire sauce until smooth.
Emulsify
Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing into a slightly thickened, creamy consistency.
Salad assembly
Prepare lettuce
Wash and thoroughly dry the Romaine lettuce. Trim off the base and core if needed, then chop or tear into bite-sized pieces and place in a large salad bowl.
Dress the salad
Add 3 to 4 tablespoons of the prepared Caesar dressing to the bowl with the lettuce. Toss gently with tongs to evenly coat the leaves. Add more dressing if desired, a tablespoon at a time, to taste.
Add cheese and croutons
Sprinkle the grated Parmesan over the dressed lettuce and add the croutons. Toss gently once more to combine, leaving some croutons on top for presentation.
Plate and finish
Transfer the salad to individual plates or a serving bowl. Finish with an additional dusting of grated Parmesan and a few grinds of black pepper.
Optional protein (if using)
For chicken
If adding chicken, slice 8 oz cooked chicken breast into thin strips. Warm briefly in a skillet with 1 tsp olive oil over medium heat for 1-2 minutes until warmed through, then arrange on top of the finished salad.
For shrimp
If adding shrimp, sauté 8 oz cooked shrimp in 1 tsp olive oil with a pinch of salt and pepper for 1-2 minutes until heated through. Arrange shrimp on top of the salad.