Caesar Salad Recipe

Name: Smith's Public Houses Caesar Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (large heads), washed, dried and chopped; 3 tbsp Grated Parmesan cheese; 4 each Lemon wedges (for serving); 1.5 cups Day-old bread, crusts removed and finely cubed; 2 tbsp Extra-virgin olive oil; 2 cloves Garlic cloves, finely minced; 1 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt (or additional mayo); 2 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 each Anchovy fillets, mashed (or 1 tsp anchovy paste); 1 clove Garlic clove, minced; 2 tbsp Freshly grated Parmesan; 0.25 tsp Freshly ground black pepper; 2 tsp Water (to thin, if needed)

Inspired by Smith's Public House

Time25m

Serves4

Romaine, grated parmesan, toasted garlic breadcrumbs

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Ingredients

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Salad

3 cups Romaine lettuce (large heads), washed, dried and chopped

3 tbsp Grated Parmesan cheese

4 each Lemon wedges (for serving)

Toasted Garlic Breadcrumbs

1 1/2 cups Day-old bread, crusts removed and finely cubed

2 tbsp Extra-virgin olive oil

2 cloves Garlic cloves, finely minced

1 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Caesar Dressing

1/2 cups Mayonnaise

1/4 cups Plain Greek yogurt (or additional mayo)

2 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 each Anchovy fillets, mashed (or 1 tsp anchovy paste)

1 clove Garlic clove, minced

2 tbsp Freshly grated Parmesan

1/4 tsp Freshly ground black pepper

2 tsp Water (to thin, if needed)

Method

Salad

Prepare lettuce

Tear or chop the washed and thoroughly dried romaine into bite-sized pieces. Place in a large salad bowl and chill briefly while you finish other components.

Assemble

When ready to serve, add most of the grated Parmesan to the bowl (reserve 1 tbsp for garnish). Toss with dressing until evenly coated, then sprinkle the toasted garlic breadcrumbs and remaining Parmesan over the top. Serve immediately with lemon wedges on the side.

Toasted Garlic Breadcrumbs

Warm oil & garlic

Heat a medium skillet over medium heat. Add the olive oil and minced garlic and cook, stirring, until fragrant and lightly golden, 30–45 seconds — do not burn.

Toast breadcrumbs

Add the cubed bread to the skillet and toss to coat in the garlic oil. Spread into an even layer and cook, stirring frequently, until breadcrumbs are uniformly golden and crisp, about 4–6 minutes.

Season & cool

Season the toasted breadcrumbs with kosher salt and freshly ground black pepper. Transfer to a plate to cool completely; they will crisp further as they cool.

Caesar Dressing

Combine base ingredients

In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovy fillets (or anchovy paste), and the minced garlic clove.

Finish & adjust

Whisk in the grated Parmesan until smooth. Taste and season with freshly ground black pepper. If the dressing is too thick, whisk in up to 2 teaspoons of water, 1 teaspoon at a time, until it reaches a pourable but creamy consistency.

Chill (optional)

Chill the dressing for at least 10 minutes if time allows to let flavors meld; whisk again before using.