Caesar - Salad Recipe
Romaine heart lettuce, homemade Caesar dressing, oven roasted parmesan bread.
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Ingredients
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Salad
Caesar dressing (homemade)
Oven roasted Parmesan croutons
Method
Oven roasted Parmesan croutons
Preheat and prepare bread
Preheat the oven to 400°F (200°C). Spread the cubed bread on a baking sheet in a single layer.
Toss with oil and cheese
In a large bowl, toss the bread cubes with 2 tbsp olive oil, 1 tbsp finely grated Parmesan, and 1 tsp kosher salt until evenly coated.
Bake until golden
Spread the coated cubes back onto 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 (homemade)
Combine aromatics
In a medium bowl, mash the 2 garlic cloves and 3 chopped anchovy fillets to a rough paste using the back of a spoon or a mortar and pestle.
Emulsify base
Add 2 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce to the garlic-anchovy paste. Whisk to combine.
Add lemon and oil
Whisk in 2 tbsp fresh lemon juice. Then slowly drizzle in 3 tbsp extra-virgin olive oil while whisking vigorously to form a smooth, slightly thickened emulsion.
Finish and season
Stir in 2 tbsp grated Parmesan, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbsp more lemon juice for brightness or a pinch more salt if needed. Chill in refrigerator for 10–15 minutes to let flavors meld if time allows.
Salad assembly
Prepare romaine
Trim any browned ends from the romaine hearts. Halve or quarter each heart lengthwise if serving family-style, or leave whole for individual plated salads. Pat leaves dry with a towel or use a salad spinner to ensure they are dry so dressing adheres.
Dress the lettuce
Place the romaine in a large bowl or on serving plates. Add about 3–4 tbsp of the prepared Caesar dressing (adjust to taste) and toss gently but thoroughly so leaves are evenly coated. Add more dressing in small increments if needed — you want a light, even coating, not pooling.
Add croutons and cheese
Scatter the oven-roasted Parmesan croutons over the dressed lettuce. Sprinkle 1 cup freshly grated Parmesan evenly across the salad.
Finish and serve
Grind a little more black pepper over the top. Serve immediately with lemon wedges on the side for guests to squeeze if desired.