House Or Caesar Salad Recipe

Wash and Dry

Rinse romaine and baby greens thoroughly under cold water. Spin in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Dry greens hold dressing better.

Chop romaine into roughly 1- to 1.5-inch pieces. Place romaine and mixed baby greens (if using) into a large salad bowl.

Halve cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrot. Add all prepared vegetables to the bowl and toss gently to combine.

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of salt until they form a paste.

Add the mayonnaise, Greek yogurt (if using), Dijon mustard, Worcestershire sauce, lemon zest and 1 tablespoon lemon juice, and whisk until smooth.

While whisking, drizzle in 2 tablespoons olive oil to emulsify the dressing. Season with 1/2 teaspoon black pepper and additional salt to taste. Stir in 1/2 cup freshly grated Parmesan, reserving a little for garnish.

Taste and adjust acidity with more lemon juice or a splash of white wine vinegar if desired. The dressing should be creamy, tangy and slightly salty.

In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon capers (optional), 1/2 teaspoon salt and 1/4 to 1/2 teaspoon black pepper.

Whisk or shake vigorously until fully emulsified. Taste and adjust - add more vinegar for brightness or more oil for mellowness.

Choose which salad to finish: For Caesar salad, use the Caesar-style dressing and Caesar-specific add-ins. For House salad, use the house vinaigrette and house toppings.

For Caesar: Add 3 to 4 tablespoons of the Caesar-style dressing to the bowl with the greens and vegetables. Toss gently to coat evenly, adding more dressing as desired (reserve some for guests to add). Sprinkle the remaining Parmesan over the tossed salad and add croutons. Taste and season with extra black pepper or lemon juice if needed.

For House: Drizzle 2 to 3 tablespoons of the house vinaigrette over the greens and vegetables and toss to coat. Add crumbled feta or goat cheese, toasted nuts or seeds, and croutons. Toss lightly and taste; adjust salt and pepper as needed.

Divide salad among 4 plates or serve family-style in the large bowl. Offer extra dressing, grated Parmesan (for Caesar) or extra vinegar/oil (for house) on the side.

Leftover dressing can be refrigerated in an airtight container for up to 3–4 days. Store assembled salad components separately when possible to keep greens crisp.