Caesar Recipe

Name: Stallas Caesar Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce (chopped); 3 tbs Parmesan cheese (freshly grated); 1 cup Croutons (store-bought or homemade); 1 tsp Freshly ground black pepper; 1 tbs Mayonnaise; 2 tbs Plain Greek yogurt; 1 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 each Anchovy fillets (packed in oil), finely chopped; 1 clove Garlic (minced); 3 tbs Extra-virgin olive oil; 2 tbs Grated Parmesan (for dressing); 1 tsp Salt

Inspired by Stalla

Time20m

Serves2

Chopped Romaine, Parmesan Cheese, 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

6 cups Romaine lettuce (chopped)

3 tbs Parmesan cheese (freshly grated)

1 cup Croutons (store-bought or homemade)

1 tsp Freshly ground black pepper

Caesar Dressing

1 tbs Mayonnaise

2 tbs Plain Greek yogurt

1 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 each Anchovy fillets (packed in oil), finely chopped

1 clove Garlic (minced)

3 tbs Extra-virgin olive oil

2 tbs Grated Parmesan (for dressing)

1 tsp Celtic sea salt

Method

Salad

Prepare lettuce

Trim and discard the root end of the romaine. Separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Chop the leaves into 1- to 2-inch pieces and place in a large mixing bowl (about 6 cups loosely packed).

Assemble salad

Just before serving, add 1 cup croutons and 3 tablespoons freshly grated Parmesan to the chopped romaine. Toss gently after dressing is added (see dressing steps) to evenly coat leaves. Finish with a crack of freshly ground black pepper to taste (about 1 tsp).

Caesar Dressing

Combine aromatics

In a medium bowl, mash the 2 finely chopped anchovy fillets and 1 minced garlic clove with the back of a spoon or a fork until they form a rough paste. This mellows the anchovy and distributes flavor evenly.

Emulsify base

Add 1 tablespoon mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.

Finish dressing

While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is glossy and slightly thickened. Stir in 2 tablespoons grated Parmesan and season with 1 teaspoon salt. Taste and adjust: add more lemon for brightness or a pinch more salt if needed.

Chill briefly (optional)

If time allows, refrigerate the dressing for 10–15 minutes to let flavors meld. Bring back to cool room temperature before tossing if it firms up.