Side Caesar Salad Recipe
Romaine, Parmesan Croutons & Caesar Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Parmesan Croutons
Caesar Dressing
Method
Parmesan Croutons
- 1
Preheat and prepare bread
Preheat oven to 375°F (190°C). Spread the bread cubes on a baking sheet in a single layer.
- 2
Toss with seasoning
In a medium bowl, combine olive oil, grated Parmesan, garlic powder, and kosher salt. Add bread cubes and toss until evenly coated.
- 3
Bake until crisp
Spread the coated bread cubes back on the baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool; they will crisp further as they cool.
Caesar Dressing
- 4
Whisk base
In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, grated Parmesan, and minced garlic until smooth.
- 5
Emulsify
Slowly whisk in the olive oil until the dressing is glossy and slightly thickened. Taste and adjust seasoning with black pepper and salt if needed. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency.
Salad Assembly
- 6
Prepare romaine
Trim the root end of the romaine hearts, separate into leaves, and rinse thoroughly. Spin or pat dry until leaves are crisp and mostly moisture-free. Roughly chop or tear into bite-size pieces depending on preference.
- 7
Toss salad
In a large bowl, add the chopped romaine and about 3 tablespoons of the prepared dressing. Toss gently to coat the leaves evenly. Add more dressing a tablespoon at a time if needed — the salad should be lightly but evenly dressed.
- 8
Add croutons and cheese
Sprinkle in half of the shaved Parmesan and 3/4 of the Parmesan croutons, tossing gently to distribute. Reserve some croutons and Parmesan for garnish.
- 9
Plate and finish
Divide the salad into two side portions (or four very small portions). Top each portion with remaining shaved Parmesan and reserved croutons. Grind fresh black pepper over the top and serve with lemon wedges on the side to squeeze as desired.