Caesar-ish Recipe

Prepare dressing

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon plain Greek yogurt, 1 tablespoon freshly grated Parmesan, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 finely minced garlic clove. Whisk until smooth.

Add 1 teaspoon cracked black peppercorns and 1 teaspoon kosher salt. Whisk again to incorporate.

Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to emulsify and create a creamy texture.

If the dressing is too thick for your preference, whisk in up to 2 tablespoons buttermilk or milk, 1 tablespoon at a time, until you reach a pourable consistency suitable for tossing with greens.

Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or more cracked pepper for bite. Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Place 6 cups of Bright View Farms mixed local greens in a large chilled bowl. Gently fluff the greens with your hands or salad tongs to separate leaves and check for any coarse stems to discard.

Toss the greens with 4 to 6 tablespoons of the Parmesan Peppercorn Dressing (start with less; you can always add more). Use tongs to gently but thoroughly coat the leaves, ensuring even coverage without wilting.

Add 1 cup shaved aged provolone over the dressed greens. Using tongs or salad servers, lightly fold the cheese into the salad so some shavings rest on top and some scatter through the leaves.

Scatter 1 cup croutons over the salad for crunch. If using homemade croutons, add them last so they remain crisp.

Finish with a few grinds of freshly cracked black pepper to taste and, if desired, a squeeze of lemon from the wedges for extra brightness.

Serve immediately on chilled plates to keep the greens crisp.