Caesar Salad Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss the pretzel cubes with 2 tbs olive oil, 1 tbs melted butter, 1 tsp garlic powder and 1 tsp coarse salt until evenly coated.

Spread the coated pretzel cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet (they will crisp further as they cool).

In a medium bowl, whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp anchovy paste until smooth.

Add the minced garlic, 2 tbs grated Parmesan, 1 tsp black pepper and 1 tsp salt; whisk to combine.

Slowly drizzle in 3 tbs extra-virgin olive oil while whisking constantly to emulsify and create a creamy dressing. Taste and adjust seasoning—add more lemon for brightness, salt if too bland, or a touch more anchovy paste for savory depth. If you prefer a thinner dressing, whisk in 1–2 tbs water until desired consistency is reached.

Cover and refrigerate at least 15 minutes to allow flavors to meld (or up to 24 hours).

Wash and spin the baby romaine hearts dry. Tear larger leaves into bite-sized pieces, keeping smaller leaves whole. Place 8 cups of baby romaine in a large mixing bowl.

Add about 3/4 of the toasted pretzel croutons to the bowl (reserve some for garnish).

Pour 3/4 cup of grated Parmesan over the greens (reserve remaining cheese for finishing). Note: if you prefer a lighter coating, start with 1/2 cup and add more to taste.

Drizzle 4–6 tbs (about 60–90 ml) of the housemade Caesar dressing over the salad—start with less and toss to coat evenly, then add more if needed. Toss gently but thoroughly with tongs so leaves are evenly dressed and croutons distribute throughout.

Plate the salad in bowls or a large platter. Sprinkle remaining Parmesan and reserved pretzel croutons on top. Grind a little extra black pepper over each portion and serve with lemon wedges on the side to squeeze over the salad if desired.