Ceasar Salad Recipe
Romaine, house made caesar dressing, croutons, parmesan
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Ingredients
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Salad
House Caesar Dressing
Croutons
Method
Croutons
- 1
Prepare and bake croutons
Preheat oven to 375°F (190°C). In a large bowl toss bread cubes with olive oil, melted butter (if using), garlic powder, salt and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–14 minutes, tossing once halfway through, until golden and crisp. Remove and let cool on the sheet. Reserve 2 cups for the salad; any extras keep airtight for up to 3 days.
House Caesar Dressing
- 2
Emulsify dressing
In a medium bowl or small food processor combine minced anchovies (or anchovy paste), garlic, Dijon mustard and Worcestershire sauce. Mash/pulse to a paste. Add mayonnaise and Greek yogurt and whisk or pulse until smooth.
- 3
Finish dressing
While whisking, slowly drizzle in the 3 tbs olive oil to create a loose emulsion. Whisk in lemon juice, 2 tbs grated Parmesan, salt and pepper. Taste and adjust: add more lemon for brightness, more Parmesan for umami, or a pinch more salt if needed. Dressing should be creamy and pourable. Chill for 10–15 minutes to meld flavors if time allows.
Salad Assembly
- 4
Toss the salad
Place the torn romaine in a large bowl. Add about 3 tbs of the dressing and toss gently to coat evenly. Add 1 1/2 cups freshly grated Parmesan and 1 1/2 cups croutons; toss again. Add more dressing, 1 tablespoon at a time, to reach desired coating but avoid overdressing.
- 5
Plate and finish
Divide the dressed lettuce among plates or bowls. Sprinkle remaining 1 1/2 cups Parmesan over each portion (or shave with a vegetable peeler for larger curls), top with remaining croutons. Finish with a few grinds of fresh black pepper and a light pinch of salt to taste. Serve immediately.