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The Caesar Recipe

Name: The Staves THE CAESAR Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (large heads), washed, dried and chopped; 0.75 cups Shaved Parmesan cheese; 0.5 cups Pepperoncini rings, drained; 1.5 cups Cornbread croutons; 0.5 cups Mayonnaise; 0.25 cups Plain Greek yogurt (or sour cream); 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Anchovy paste (or 2 anchovy fillets, minced); 1 clove Garlic, minced; 0.5 tsp Freshly ground black pepper; 0.25 tsp Kosher salt; 3 tbs Extra-virgin olive oil; 3 cups Cornbread, cut into 3/4-inch cubes (day-old preferred); 2 tbs Unsalted butter, melted; 0.5 tsp Honey (optional, for slight sweetness); 0.25 tsp Kosher salt

Inspired by The Stave

Time25m

Serves3

Crisp romaine greens, cornbread croutons, shaved parmesan cheese and pepperoncini rings, tossed in our signature Caesar dressing.

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Ingredients

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Salad

3 cups Romaine lettuce (large heads), washed, dried and chopped

3/4 cups Shaved Parmesan cheese

1/2 cups Pepperoncini rings, drained

1 1/2 cups Cornbread croutons

Caesar dressing (signature)

1/2 cups Mayonnaise

1/4 cups Plain Greek yogurt (or sour cream)

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Anchovy paste (or 2 anchovy fillets, minced)

1 clove Garlic, minced

1/2 tsp Freshly ground black pepper

1/4 tsp Kosher salt

3 tbs Extra-virgin olive oil

Cornbread Croutons (if making from scratch)

3 cups Cornbread, cut into 3/4-inch cubes (day-old preferred)

2 tbs Unsalted butter, melted

1/2 tsp Honey (optional, for slight sweetness)

1/4 tsp Kosher salt

Method

Cornbread Croutons (if making from scratch)

Prepare and toast

Preheat oven to 350°F (175°C). In a large bowl toss cornbread cubes with melted butter, honey (if using) and 1/4 tsp kosher salt until evenly coated. Spread in a single layer on a baking sheet lined with parchment.

Bake for 12–15 minutes, stirring once halfway through, until golden and crisp. Remove and let cool completely. If using store-bought croutons, skip this step and measure out 1.5 cups.

Caesar dressing (signature)

Emulsify base

In a medium bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and anchovy paste until smooth.

Add the minced garlic, freshly ground black pepper and 1/4 tsp kosher salt. While whisking continuously, slowly drizzle in the extra-virgin olive oil to create a slightly thick, glossy dressing. Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until desired consistency is reached. Refrigerate until ready to use (can be made up to 2 days ahead).

Salad assembly

In a large salad bowl combine the chopped romaine (about 3 cups).

Add about half of the shaved Parmesan (reserve some for garnish) and the pepperoncini rings. Toss gently to combine.

Add 3/4 to 1 cup of the Caesar dressing (start with less — you can always add more) and toss thoroughly so leaves are evenly coated. Taste and add more dressing if needed.

Add the cornbread croutons and toss lightly once more to distribute without crushing them.

Plate the salad, finish with the remaining shaved Parmesan and additional pepperoncini rings on top for presentation. Grind a little extra black pepper over the salad to taste and serve immediately.

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