Caesar Salad Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Caesar Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups romaine lettuce; 1 oz shaved Parmesan; 2 pieces lemon wedges; 3 cups croutons; 1 to taste fresh cracked black pepper; 1 cups mayonnaise; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 cloves garlic, finely minced; 3 tbs grated (or finely grated) Parmesan; 2 tbs extra-virgin olive oil; 1 tsp salt; 1 tsp freshly ground black pepper; 2 tbs cold water (to thin, optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time20m

Serves2

Crisp romaine, shaved parmesan, lemon wedge, croutons, with a house-made caesar dressing on the side (no anchovies in dressing, contains garlic and cheese)

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Ingredients

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Salad

3 cups Romaine lettuce

1 oz shaved Parmesan

2 pieces lemon wedges

3 cups croutons

1 to taste fresh cracked black pepper

House Caesar Dressing (no anchovies)

1 cups Mayonnaise

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 cloves garlic, finely minced

3 tbs grated (or finely grated) Parmesan

2 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

2 tbs cold water (to thin, optional)

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly, dry well (use a salad spinner), then tear or chop into roughly 1- to 2-inch pieces. Place in a large chilled bowl.

Add croutons and cheese

Add 3 cups of croutons to the bowl with the romaine. Reserve about 1 tablespoon of shaved Parmesan for final garnish; add the remaining shaved Parmesan to the salad bowl or keep it to the side depending on service preference.

Season

Just before serving, finish with a few grinds of fresh black pepper. Serve with lemon wedges on the side for guests who want extra brightness.

House Caesar Dressing (no anchovies)

Combine base

In a medium bowl or small blender, combine 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until smooth and homogenous.

Add garlic and cheese

Stir in 1 finely minced garlic clove and 3 tablespoons grated Parmesan. If using a blender, pulse once or twice to incorporate without over-whipping.

Emulsify with oil

While whisking constantly, slowly drizzle in 2 tablespoons extra-virgin olive oil to slightly loosen and enrich the dressing, creating a smooth, cohesive texture.

Adjust seasoning and consistency

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tablespoons cold water, 1 teaspoon at a time, until it reaches a pourable but clingy consistency.

Taste and rest

Taste and adjust acidity with more lemon juice (up to 1 tablespoon) or salt as needed. Refrigerate the dressing for at least 10 minutes to let the flavors meld; hold chilled until service.

Serve

Serve the dressing on the side in a small pitcher or ramekin. Guests may toss the salad themselves or dressing can be lightly tossed with the romaine and croutons (use about 2 to 3 tablespoons dressing per serving). Garnish with reserved shaved Parmesan and a lemon wedge.