Cesar Salad Recipe

Prepare lettuce

Remove any loose outer leaves from the iceberg head. Quarter the head through the core to create 4 wedges. Trim a small slice from the bottom of each wedge so it sits flat on a plate, keeping the wedge intact.

Assemble wedges

Place one or two wedges per serving on chilled plates. If using cherry tomatoes, halve them and scatter around the wedges. Crumble cooked bacon over and around each wedge.

Add cheese and pepper

Generously shave or grate parmesan cheese over each wedge (about 2–3 tablespoons per wedge). Finish with a light sprinkle of freshly ground black pepper to taste.

In a medium bowl whisk together mayonnaise, buttermilk, and sour cream until smooth.

Add minced garlic, chopped parsley, chopped chives, dill, lemon juice, salt, and black pepper. Whisk to combine. Taste and adjust seasoning—add up to 1 teaspoon more lemon juice or a pinch more salt if desired.

Cover and refrigerate the dressing at least 15 minutes to let flavors marry (up to 2 days). If dressing thickens too much, thin with a teaspoon or two of milk or more buttermilk to reach desired pourable consistency.

When ready to serve, spoon or drizzle 2–3 tablespoons of ranch dressing over each wedge (or serve on the side).

Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder and salt on a baking sheet. Spread in a single layer.

Bake for 8–12 minutes, tossing once, until golden brown and crisp. Cool slightly and sprinkle croutons over salad just before serving.