Insalata Di Cesare Recipe

Prepare lettuce

Remove outer leaves if wilted. Quarter each romaine head lengthwise, then slice crosswise into bite-size pieces. Rinse thoroughly under cold water, spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are crisp.

Assemble base

Place the dried lettuce in a large salad bowl. Add 1 1/2 cups of croutons and 2 tablespoons of grated Parmesan. Sprinkle 1/2 tsp sea salt and 1 tsp freshly ground black pepper over the leaves — you can adjust to taste after tossing with dressing.

Optional proteins

If adding prawns: pat cooked prawns dry and toss lightly with 1/2 tsp olive oil and a pinch of pepper; add to salad just before serving. If adding ham: slice or dice ham slices and scatter over the top. Both may be used together if desired.

Make dressing

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 minced garlic clove, and 1 tsp anchovy paste. Whisk until smooth and emulsified.

Finish dressing

Stir in 2 tbsp freshly grated Parmesan and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tsp salt or more lemon juice if brighter acidity is desired. If dressing is too thick, whisk in 1–2 tsp water to reach pourable consistency.

Optional anchovy adjustment

If you used whole anchovy fillets instead of paste, mash them into a paste with the back of a spoon or mince finely before mixing so no stringy bits remain in the dressing.

Just before serving, pour about 3/4 cup of dressing over the salad (reserve extra to serve on the side). Toss the lettuce thoroughly but gently so leaves are evenly coated and croutons distribute without becoming soggy.

Transfer to serving plates or a large platter. Sprinkle the remaining 1 tbsp Parmesan over the top and add an extra crack of black pepper. Arrange prawns or ham on top if using. Serve immediately.

Leftover dressing can be refrigerated in an airtight container for up to 4 days.