Caesar Salad Recipe

Name: Smashing Grapes Columbias Caesar Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce, washed and torn into bite-sized pieces; 1 cup Shaved Parmesan; 1 tsp Freshly ground black pepper; 3 cups Day-old French or Italian bread, cut into 1/2-inch cubes; 2 tbs Extra-virgin olive oil; 1 clove Garlic clove, minced; 1 tsp Kosher salt; 1 tbs Mayonnaise (or Greek yogurt for lighter); 2 tbs Plain Greek yogurt (optional, if using; otherwise increase mayo); 2 tbs Fresh lemon juice; 2 tbs Olive oil; 2 fillets Anchovy fillets, finely chopped (or 1 tsp anchovy paste); 1 clove Garlic, finely minced or grated; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.5 tsp Freshly ground black pepper; 0.25 tsp Kosher salt

Inspired by Smashing Grapes Columbia

Time25m

Serves4

Romaine Lettuce, Garlic Croutons, Shaved Parmesan

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Ingredients

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Salad

6 cups Romaine lettuce, washed and torn into bite-sized pieces

1 cup Shaved Parmesan

1 tsp Freshly ground black pepper

Croutons

3 cups Day-old French or Italian bread, cut into 1/2-inch cubes

2 tbs Extra-virgin olive oil

1 clove Garlic clove, minced

1 tsp Kosher salt

Dressing

1 tbs Mayonnaise (or Greek yogurt for lighter)

2 tbs Plain Greek yogurt (optional, if using; otherwise increase mayo)

2 tbs Fresh lemon juice

2 tbs olive oil

2 fillets Anchovy fillets, finely chopped (or 1 tsp anchovy paste)

1 clove Garlic, finely minced or grated

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/2 tsp Freshly ground black pepper

1/4 tsp Kosher salt

Method

Croutons

Preheat and toss

Preheat oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, and 1 tsp kosher salt until evenly coated.

Bake

Spread the bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden-brown and crisp. Remove and cool on the sheet; croutons will crisp further as they cool.

Dressing

Mince anchovy and garlic

Finely chop the anchovy fillets (or measure anchovy paste) and mince or grate the garlic so they blend smoothly into the dressing.

Combine dressing

In a medium bowl, whisk together 1 tbs mayonnaise and 2 tbs Greek yogurt (or use 3 tbs mayo total if you prefer), 2 tbs fresh lemon juice, 2 tbs olive oil, chopped anchovies, 1 clove minced garlic, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and 1/4 tsp kosher salt until emulsified and smooth. Taste and adjust lemon, salt, or anchovy level to preference.

Salad assembly

Prepare lettuce

Dry the torn romaine thoroughly (use a salad spinner or pat with towels). Place 6 cups of the romaine into a large mixing bowl.

Dress the lettuce

Add about half of the dressing to the lettuce and toss gently with tongs to coat evenly. Add more dressing as needed to lightly coat leaves; you may not need all the dressing. Dressing should cling to leaves, not pool.

Add toppings and serve

Add the garlic croutons and roughly three-quarters of the shaved Parmesan to the dressed lettuce. Toss gently once to combine. Transfer to a serving bowl or divide among plates. Finish with the remaining shaved Parmesan and freshly ground black pepper to taste. Serve immediately so croutons remain crisp.