Caesar Salad Recipe
Romaine, parmesan, biscuit croutons, Caesar dressing. Add chicken +$3
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Ingredients
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Salad
Caesar dressing
Optional protein
Method
Caesar dressing
- 1
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste until smooth and uniform.
- 2
Add aromatics and cheese
Whisk in 1 minced garlic clove and 2 tablespoons freshly grated Parmesan. Taste and season with 1/4 teaspoon freshly ground black pepper.
- 3
Adjust consistency
If the dressing is too thick, add up to 1 teaspoon water, whisking to reach a creamy, pourable consistency. Adjust lemon, salt, or anchovy to taste. Chill while assembling salad.
Optional protein
- 4
Prepare chicken
If adding chicken, pat 1 boneless skinless chicken breast dry. Season both sides with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 5
Cook chicken
Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add the chicken and cook 5-6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C). Remove from pan, let rest 5 minutes, then slice thinly against the grain.
Salad assembly
- 6
Prepare lettuce
Wash and thoroughly dry romaine hearts. Chop or tear into roughly 1-2 inch pieces to yield about 6 cups. Place in a large salad bowl.
- 7
Toss with dressing
Add about 3 tablespoons of the prepared Caesar dressing to the romaine and toss gently to coat. Add more dressing, 1 tablespoon at a time, until leaves are evenly coated but not soggy (about 4-6 tablespoons total depending on preference).
- 8
Add cheese and croutons
Sprinkle 3 tablespoons freshly grated Parmesan over the tossed greens. Add 1 cup biscuit croutons and toss once to distribute.
- 9
Plate and garnish
Divide salad among plates or serve family-style. Top with sliced cooked chicken if using. Garnish each portion with shaved Parmesan slices and finish with a light crack of freshly ground black pepper and a pinch (1/4 teaspoon) kosher salt distributed across the salad.