Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Green Salad (House)
Caesar Salad
Method
Green Salad (House)
- 1
Prep vegetables
Rinse and thoroughly dry the mixed greens using a salad spinner or clean towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and julienne or shred the carrot. Place all vegetables in a large mixing bowl.
- 2
Make dressing
In a small bowl or jar, combine 3 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, acid, or sweetness as needed.
- 3
Dress and toss
Pour about two-thirds of the dressing over the salad ingredients and toss gently with tongs until evenly coated. Add more dressing if desired, but avoid overdressing. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- 4
Finish and serve
Transfer the dressed salad to individual plates or a serving bowl. Sprinkle crumbled feta or goat cheese and toasted walnuts or sliced almonds over the top if using. Serve immediately.
Caesar Salad
- 5
Make or warm croutons (if making)
If making homemade croutons, preheat oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 2 tbs olive oil and a pinch of salt. Spread on a baking sheet and bake 8–12 minutes until golden and crisp, turning once. Cool slightly.
- 6
Make Caesar dressing
In a mortar and pestle or small bowl, mash the anchovy fillets (if using) with the minced garlic and a pinch of salt into a paste. Whisk in 1 egg yolk (or 2 tbs mayonnaise), 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and about 2 tbs olive oil, whisking constantly to emulsify. Alternatively, combine all ingredients in a jar and shake until thickened. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; adjust lemon or salt to taste.
- 7
Assemble salad
Place chopped romaine into a large bowl. Add about two-thirds of the dressing and toss gently to coat leaves evenly. Add freshly grated Parmesan and toss briefly so it adheres to the dressed leaves.
- 8
Finish and serve
Top the salad with croutons and an extra sprinkle of Parmesan. Serve immediately so croutons remain crunchy.