Caesar Salad Recipe
Lettuce with parmesan, pepperoncini, & black olives
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Ingredients
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Salad
Caesar Dressing
Method
Dressing
- 1
Prepare and emulsify dressing
In a medium bowl, combine 1 tbs mayonnaise and 2 tbs Greek yogurt. Add 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 clove minced garlic, 2 tbs fresh lemon juice and 1 tsp Worcestershire sauce. Whisk together until smooth. While whisking, slowly drizzle in 2 tbs olive oil to emulsify. Season with 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust: add more lemon for brightness, more salt or anchovy for savory depth, or a splash of water to thin if too thick.
Salad assembly
- 2
Prepare lettuce
Dry the romaine lettuce thoroughly with a salad spinner or paper towels. Tear or chop into bite-sized pieces and place in a large salad bowl (about 6 cups packed).
- 3
Add mix-ins
Add 1 cup sliced black olives and 8 sliced pepperoncini to the bowl with the lettuce.
- 4
Dress the salad
Add about half of the prepared dressing to the lettuce and toss gently to coat. Add more dressing, 1 tablespoon at a time, until the leaves are evenly coated but not soggy (you may not need all the dressing).
- 5
Finish and serve
Toss in 1 cup croutons and gently mix. Sprinkle 1 cup freshly grated Parmesan over the top and toss lightly to combine. Taste and adjust with additional black pepper or a squeeze of lemon if desired. Serve immediately on chilled plates.