Caesar Recipe
Romaine, shredded parmesan, croutons, and Caesar dressing.
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Ingredients
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Salad
Caesar dressing
Optional (finishers)
Method
Caesar dressing
- 1
Prepare dressing
In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and minced garlic. Whisk until smooth.
- 2
While whisking, slowly drizzle in the extra-virgin olive oil to emulsify the dressing into a creamy consistency.
- 3
Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust acidity (add more lemon) or salt as needed. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.
Salad assembly
- 4
Prepare lettuce
Trim and core the romaine hearts. Chop or tear the leaves into roughly 1–2 inch pieces, then spin or pat dry thoroughly so dressing adheres well.
- 5
Place the chopped romaine in a large chilled salad bowl.
- 6
Dress and toss
Add about half of the dressing to the romaine (start with 2–3 tablespoons for 6 cups lettuce). Toss gently but thoroughly with salad tongs or clean hands to evenly coat leaves. Add more dressing a tablespoon at a time until leaves are lightly but evenly coated (you may not need all the dressing).
- 7
Sprinkle the freshly grated Parmesan over the tossed lettuce and toss once more to distribute.
- 8
Add the croutons and toss gently to combine so they remain slightly crunchy.
- 9
Plate and finish
Divide the salad among 2–4 plates (see servings). Top each portion with shaved Parmesan. If using, arrange sliced grilled chicken over the salad and serve with lemon wedges on the side for optional brightening.