Caesar Salad Recipe
Romaine hearts, crumbled bacon, asiago cheese, tangy garlic dressing, toasted breadcrumbs
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Ingredients
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Salad
Dressing
Breadcrumbs (toasted)
Method
Preheat a skillet over medium heat. Add 1 tablespoon olive oil, then add the torn bread or panko in a single layer. Sprinkle 1 teaspoon garlic powder and 1 teaspoon kosher salt over the crumbs. Toast, stirring frequently, until golden brown and crisp, about 5–7 minutes. Transfer to a bowl and let cool.
Dressing
Prepare dressing
In a medium bowl whisk together 1 tablespoon mayonnaise and 3 tablespoons Greek yogurt until smooth. Add 1 egg yolk if using (for extra creaminess) and whisk to combine. Stir in 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon red wine vinegar, and 1 minced garlic clove. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning with up to 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper or additional lemon juice if you prefer tang. The dressing should be creamy and tangy; if too thick, thin with 1–2 teaspoons water or lemon juice.
Salad
Prepare lettuce
Trim and halve the romaine hearts crosswise, then slice or tear into bite-size pieces until you have about 3 cups packed. Rinse and spin dry thoroughly so the dressing clings.
Crumble bacon
If bacon is not yet cooked, cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and crumble or chop into small pieces.
Assemble salad
Place the dried romaine in a large mixing bowl. Add about half of the toasted breadcrumbs (reserve the rest for garnish), the crumbled bacon, and 2 tablespoons grated asiago cheese. Pour 2–3 tablespoons of the dressing over the greens and toss gently but thoroughly until leaves are evenly coated. Add additional dressing to taste (typically 3–4 tablespoons total for 3 cups lettuce).
Finish and serve
Transfer salad to a serving bowl or plates. Sprinkle remaining toasted breadcrumbs on top, then finish with the remaining 1 tablespoon asiago cheese. Squeeze 1 tablespoon fresh lemon juice over the top and season with freshly ground black pepper and a pinch of salt if needed. Serve immediately so breadcrumbs remain crisp.