House Or Caesar Salad Recipe

Prepare produce

Wash and dry romaine and mixed greens thoroughly. Chop or tear romaine into roughly 1–1.5 inch pieces. Halve the cherry tomatoes. Peel, halve lengthwise and thinly slice the cucumber (or slice into half-moons). Thinly slice the red onion into rings and separate. Place romaine and mixed greens in a large salad bowl.

Add the cherry tomatoes, cucumber, and red onion to the bowl. Toss gently to combine, taking care not to bruise the greens.

Sprinkle croutons and half the shaved/grated Parmesan evenly over the top. Reserve remaining Parmesan for garnish if desired.

Make vinaigrette

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to combine. While whisking, slowly stream in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt or vinegar as desired.

If using a jar, secure the lid and shake vigorously for 20–30 seconds to emulsify.

Drizzle vinaigrette over the salad just before serving (about 2–3 tablespoons per serving) and toss gently to coat.

Make Caesar dressing

In a bowl, whisk together mayonnaise, Greek yogurt, anchovy paste, lemon juice, Worcestershire sauce, minced garlic, and black pepper until smooth. Stir in the finely grated Parmesan. Taste and adjust: add a bit more lemon for brightness, more anchovy for umami, or a pinch of salt if needed.

For a thinner consistency, whisk in 1–2 teaspoons of water or olive oil. If you prefer a looser, more classic Caesar, use up to 1–2 tablespoons olive oil while whisking.

Add 2–3 tablespoons of Caesar dressing to the salad and toss to coat evenly. Top with remaining Parmesan and extra croutons.

If adding protein, place sliced grilled chicken, shrimp, or salmon over the tossed salad. Squeeze extra lemon over the proteins and greens if desired.

Garnish with capers or extra cracked black pepper to taste. Serve immediately.