Caesar Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Caesar Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 each Romaine lettuce (large hearts); 3 cups Shaved Parmesan; 2 cups Croutons (store-bought or homemade); 4 each Fresh lemon wedges (for serving); 1 cup Mayonnaise; 1 tbs Plain Greek yogurt; 3 tbs Fresh lemon juice; 1 tsp Fresh lemon zest; 3 each Anchovy fillets (packed in oil), minced; 2 each Garlic cloves, grated or minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 3 tbs Extra-virgin olive oil; 1 tsp Freshly ground black pepper; 1 tsp Kosher salt; 0.5 cups Grated Parmesan (for finishing); 1 each Extra anchovy fillet (optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time20m

Serves4

Romaine lettuce, shaved parmesan cheese, croutons and lemon Caesar dressing

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Ingredients

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Salad

3 each Romaine lettuce (large hearts)

3 cups Shaved Parmesan

2 cups Croutons (store-bought or homemade)

4 each Fresh lemon wedges (for serving)

Lemon Caesar Dressing

1 cup Mayonnaise

1 tbs Plain Greek yogurt

3 tbs Fresh lemon juice

1 tsp Fresh lemon zest

3 each Anchovy fillets (packed in oil), minced

2 each Garlic cloves, grated or minced

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

3 tbs Extra-virgin olive oil

1 tsp Freshly ground black pepper

1 tsp Kosher salt

Optional garnish

1/2 cups Grated Parmesan (for finishing)

1 each Extra anchovy fillet (optional)

Method

Prepare lettuce

Wash and dry

Separate the romaine hearts into leaves. Rinse thoroughly under cold water to remove grit, then spin in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Trim core and cut or tear leaves into bite-sized pieces (about 1–2 inch pieces). Place in a large chilled salad bowl and keep refrigerated while you make the dressing.

Make Lemon Caesar Dressing

Combine aromatics and emulsifiers

In a medium bowl or jar, mash the minced anchovy fillets and grated garlic with the back of a spoon or a fork to form a paste. Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and lemon zest. Whisk or shake to combine until smooth.

Emulsify and season

Slowly whisk in the extra-virgin olive oil a little at a time until the dressing is glossy and slightly thickened. Taste and season with kosher salt and freshly ground black pepper. Adjust acidity with more lemon juice if desired. If dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.

Assemble salad

Remove the chilled bowl with the prepared romaine. Pour about 3/4 cup of the dressing over the lettuce (reserve the remainder to offer at the table). Using salad tongs or clean hands, toss the lettuce gently but thoroughly so leaves are evenly coated. Add 1 1/2 cups of shaved Parmesan and the 2 cups of croutons; toss lightly to distribute.

Taste a piece of lettuce; if you want more dressing, add additional tablespoons one at a time until balance is to your liking. Transfer salad to a serving platter or keep in the bowl.

Finish by sprinkling the remaining shaved Parmesan (about 1 1/2 cups if desired) or the 1/2 cup grated Parmesan over the top and garnish with optional anchovy fillet or lemon wedges. Serve immediately so croutons stay crisp.