Garden Vor Caesar Salad Recipe
Crispy baby greens and fresh vegetables drizzled with our house dressing or Chopped romaine hearts, croutons, and shaved parmesan cheese with Caesar Served with garlic toast
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Ingredients
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Garden Vor Caesar Salad Base
House Caesar Dressing
Garlic Toast
Method
Garden Vor Caesar Salad Base
- 1
Prepare vegetables
Wash and spin-dry the baby mixed greens and romaine hearts. Halve the cherry tomatoes, thinly slice the cucumber into half-moons (about 1/4" thick), thinly slice the red onion, and shred the carrots if not pre-shredded.
- 2
In a large mixing bowl, combine 4 cups baby mixed greens and 2 cups chopped romaine hearts. Add the halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup red onion, and 1/4 cup shredded carrots. Toss gently to combine.
- 3
Add 3/4 cup croutons and 1/2 cup shaved Parmesan to the top of the salad. Hold off on tossing with dressing until ready to serve to keep croutons crisp.
House Caesar Dressing
- 4
Make the dressing
Peel and mince 2 cloves garlic. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp anchovy paste, minced garlic, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, and 1 tsp Worcestershire sauce until smooth.
- 5
- 6
If a thinner consistency is desired, whisk in 1 to 2 tbsp cold water until the dressing reaches the preferred pourable texture. Refrigerate until ready to serve (up to 3 days).
Garlic Toast
- 7
Prepare garlic butter
Preheat oven broiler to medium-high or set oven to 400°F (200°C). Mince 1 clove garlic and finely chop 1 tbsp fresh parsley if using. In a small bowl, mash together 2 tbsp unsalted butter, minced garlic, parsley and 1/8 tsp salt until well combined.
- 8
Spread the garlic butter evenly over 4 slices of French bread. Place on a baking sheet and broil or bake 2–4 minutes until golden and edges are crisp—watch closely to avoid burning.
- 9
Remove from oven and let cool slightly. Slice pieces in half if desired and serve warm alongside the salad.
Assembly and Serving
- 10
Just before serving, drizzle 3 to 4 tbsp of the house Caesar dressing over the salad (or serve dressing on the side). Gently toss the salad until leaves and vegetables are evenly coated and croutons are distributed.
- 11
Plate the salad, finish with an additional sprinkle of shaved Parmesan and a grind of black pepper. Serve immediately with the garlic toast on the side.
- 12
Optional: Offer extra dressing, lemon wedges, or anchovy fillets on the side for guests who prefer stronger flavors.