Small Caesar Salad Recipe
Make Small Caesar Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar dressing
Optional (protein/extra)
Method
Prepare ingredients
Wash and dry the romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl.
If using a whole garlic clove, crush or finely mince it. Finely chop the anchovy fillet for the dressing (reserve optional garnish anchovy if using).
If using a grilled chicken breast, slice it into thin strips and keep warm.
Make the Caesar dressing
Combine base
In a small bowl or jar, add 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt, the minced garlic clove and the finely chopped anchovy fillet. Stir to combine.
Season and emulsify
Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 0.25 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk briefly.
Finish dressing
While whisking continuously, slowly drizzle in 2 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning with additional lemon juice, salt or pepper as desired.
Assemble salad
Add 1 cup croutons and 1 tablespoon freshly grated Parmesan to the bowl with the romaine.
Pour about half of the dressing over the lettuce (you can add more to taste). Using tongs, toss the leaves gently but thoroughly so each piece is lightly coated. Add more dressing if desired.
If using protein, arrange sliced grilled chicken over the dressed greens. Garnish with an anchovy fillet if desired and a final squeeze of the lemon wedge to taste.
Serve immediately in a small bowl or plate so the croutons remain crisp.