Caesar Recipe
Romaine, shaved parmesan, and croutons tossed with house-made Caesar dressing.
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Ingredients
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Salad
House Caesar Dressing
Method
House Caesar Dressing
- 1
Prepare anchovies and garlic
Finely chop the anchovy fillets and mince the garlic cloves until they form a paste; you can use the flat side of a chef's knife and a pinch of salt to help mash them together.
- 2
Whisk base
In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and homogenous.
- 3
- 4
Emulsify with oil and cheese
Slowly drizzle the olive oil into the mixture while whisking constantly to create a smooth, slightly glossy emulsion. Stir in the grated Parmesan until fully incorporated.
- 5
Season and adjust
Season with salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.
Salad
- 6
Prepare romaine
Trim the core from the romaine and separate into leaves. Rinse thoroughly under cold water, spin or pat dry, and tear or chop into roughly 1- to 2-inch pieces to yield approximately 6 cups.
- 7
Combine ingredients
Place the dried romaine in a large mixing bowl. Add 1 cup of shaved Parmesan and the croutons.
- 8
- 9
Plate and finish
Transfer the tossed salad to a serving bowl or individual plates. Top with the remaining shaved Parmesan for presentation and an extra grind of black pepper. Serve immediately so croutons remain crisp.