Caesar Salad Recipe
Hearts of romaine tossed in our house-made Caesar dressing, and topped with Parmesan Cheese, and croutons. Add Grilled Salmon $12 or Grilled Chicken $6
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Ingredients
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Salad
Caesar dressing (house-made)
Optional protein add-ons
Method
Salad
Wash the romaine hearts thoroughly, shake off excess water, then spin dry in a salad spinner or pat dry with paper towels. Trim the stem ends and slice each heart lengthwise into 1"–1.5" wide ribbons or chop into bite-sized pieces as preferred.
Place the prepared romaine in a large mixing bowl and refrigerate briefly while you finish the dressing and other components so the lettuce is crisp and cold.
Add croutons and 1 tablespoon of grated Parmesan to the bowl; reserve remaining Parmesan for finishing.
Caesar dressing (house-made)
Prepare garlic-anchovy paste
On a cutting board, sprinkle a pinch of salt on the garlic cloves and mince finely. Chop the anchovy fillets and then use the side of a chef's knife to mash garlic and anchovies into a smooth paste.
Emulsify dressing
In a medium bowl, whisk together the egg yolks, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce and the garlic-anchovy paste until smooth. While whisking vigorously, slowly drizzle in the olive oil in a thin, steady stream to create an emulsion. If the dressing becomes too thick, add 1–2 teaspoons of warm water to loosen. Taste and stir in the 2 tablespoons of grated Parmesan and 1 teaspoon salt, then adjust lemon, salt or Worcestershire to taste.
Chill
Cover the dressing and chill in the refrigerator for 10–15 minutes to let flavors meld. If using raw egg yolks is a concern, you may use pasteurized eggs or substitute an additional tablespoon of mayonnaise and omit raw yolks.
Optional protein add-ons
Grilled salmon
Pat salmon fillets dry and brush both sides with 1 teaspoon olive oil each; season with 1/4 tsp salt and 1/4 tsp pepper per fillet. Preheat a grill or grill pan to medium-high (about 400°F/204°C). Grill salmon skin-side down 4–5 minutes, then flip and grill 2–4 minutes more, until opaque and flaky (internal temp 125–130°F for medium). Let rest 3 minutes, then slice into portions and set aside to top salads.
Grilled chicken
If using chicken breasts, pound to even thickness (~3/4"), brush with olive oil and season evenly with 1/4 tsp salt and 1/4 tsp pepper per breast. Preheat grill or grill pan to medium-high. Grill 4–6 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly against the grain to serve over the salad.
Assemble and serve
Remove dressing from fridge and give it a quick whisk. Pour about 3–4 tablespoons of dressing over the romaine and croutons (adjust to taste). Toss gently but thoroughly so leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a creamier salad.
Plate the tossed salad, sprinkle the remaining 2 tablespoons of grated Parmesan over the top, and finish with a grind of freshly ground black pepper to taste.
Add protein (optional)
Top each plated salad with a grilled salmon fillet or a portion of sliced grilled chicken if desired.
Serve immediately so romaine remains crisp and croutons retain their crunch.