Caesar Salad Recipe

Name: Paul's On Main Streets CAESAR SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 heads Romaine lettuce; 0.75 cups Shaved Parmesan cheese; 1.5 cups Seasoned croutons; 4 pieces Fresh lemon wedges (optional); 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt; 3 pieces Anchovy fillets, packed in oil; 2 cloves Garlic cloves; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbs Fresh lemon juice; 3 tbs Extra-virgin olive oil; 0.25 cups Grated Parmesan cheese; 0.5 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 4 cups Day-old French or Italian bread, cut into 3/4-inch cubes; 2 tbs Extra-virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Dried Italian seasoning; 0.25 tsp Kosher salt

Inspired by Paul's On Main Street

Time25m

Serves4

Romaine lettuce topped with seasoned croutons and shaved Parmesan cheese. Served with house Caesar dressing.

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Ingredients

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Salad

1 1/2 heads Romaine lettuce

3/4 cups Shaved Parmesan cheese

1 1/2 cups Seasoned croutons

4 pieces Fresh lemon wedges (optional)

House Caesar Dressing

1/2 cups Mayonnaise

1/4 cups Plain Greek yogurt

3 pieces Anchovy fillets, packed in oil

2 cloves Garlic cloves

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 tbs Fresh lemon juice

3 tbs Extra-virgin olive oil

1/4 cups Grated Parmesan cheese

1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Optional Croutons (if making from scratch)

4 cups Day-old French or Italian bread, cut into 3/4-inch cubes

2 tbs Extra-virgin olive oil

1/2 tsp Watkins garlic powder

1/2 tsp Dried Italian seasoning

1/4 tsp Kosher salt

Method

Salad

Prepare lettuce

Trim core from romaine heads, discard any bruised outer leaves. Halve heads lengthwise, then slice crosswise into 1- to 1.5-inch ribbons. Rinse under cold water, spin or pat dry thoroughly so dressing adheres. Chill briefly if desired.

Assemble salad

Place the dried romaine in a large salad bowl. Add 1 to 1 1/4 cups seasoned croutons. Toss the lettuce with about half of the house Caesar dressing (start with 3 tablespoons) until leaves are lightly coated. Taste and add more dressing as desired. Scatter shaved Parmesan evenly over the top and add remaining croutons. Serve immediately with lemon wedges on the side.

House Caesar Dressing

Mince anchovies and garlic

Place anchovy fillets on a cutting board and mince finely. Peel garlic cloves and mince or press finely. Using the side of a chef's knife, mash the anchovy and garlic together into a smooth paste to mellow sharpness and help them incorporate.

Emulsify dressing

In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and the anchovy-garlic paste. Whisk until smooth. While whisking, slowly drizzle in 3 tablespoons extra-virgin olive oil to create a slightly thickened emulsion. Stir in grated Parmesan, then season with kosher salt and freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, a pinch more salt if needed, or 1 teaspoon honey if you prefer a touch of sweetness. Chill for at least 10 minutes to meld flavors.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to 5 days. Stir or shake before using; if it thickens, thin with a teaspoon or two of water or lemon juice.

Optional Croutons

Make croutons

Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, dried Italian seasoning, and 1/4 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once, until golden and crisp. Remove and cool. Use 1 to 1 1/4 cups for the salad and store extras in an airtight container for up to 3 days.