Sundried Tomato Caesar Salad Recipe
crisp romaine lettuce with sliced red onions, sundried tomatoes, kalamata olives, parmesan cheese, and croutons served with sundried tomato caesar dressing
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Ingredients
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Salad
Sundried Tomato Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Wash and dry the romaine leaves thoroughly. Tear or chop into bite-size pieces and place in a large salad bowl (about 2 cups serving per person).
- 2
- 3
Prep sundried tomatoes and olives
If sundried tomatoes are in oil, drain briefly and slice into thin strips. Halve the pitted Kalamata olives. Add both to the salad bowl.
- 4
Add cheese and croutons
Toss in about 1/2 cup grated or shaved Parmesan and 1 cup croutons. Reserve a small pinch of Parmesan for garnish.
- 5
Finish with lemon (optional)
If using, cut the lemon into wedges. A squeeze over the finished salad brightens flavors—hold as optional until plating.
Sundried Tomato Caesar Dressing
- 6
Soften sundried tomatoes
If your sundried tomatoes are oil-packed, drain most of the oil into a small bowl and reserve for the dressing. If they're dry-packed, soak 1/4 cup in 2 tbsp warm water for 10 minutes, then drain (reserve soaking liquid).
- 7
Blend dressing
In a small food processor or blender combine 1/4 cup sundried tomatoes, mayonnaise (1/2 cup), Greek yogurt (1/4 cup), grated Parmesan (1/4 cup), anchovy fillets, garlic clove, Dijon mustard (1 tsp), lemon juice (1 tbsp), and red wine vinegar (1/2 tsp). Pulse to break down the tomatoes and anchovies until fairly smooth.
- 8
Emulsify and season
With the processor running, drizzle in 2 tbsp olive oil (or the reserved oil from the sundried tomatoes) to emulsify. If the dressing is too thick, add up to 1 tbsp reserved soaking liquid or water to reach a pourable consistency. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting lemon or salt as needed.
- 9
Rest (optional)
Let the dressing sit 5–10 minutes to allow flavors to meld. Stir or shake before using.