Caesar Salad Recipe
Our house-made Caesar with crisp romaine, red onions, croutons, & parmesan cheese. Served with a pretzel pole. Add grilled or crispy chicken for 4.
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Ingredients
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Salad
House-made Caesar Dressing
Optional Protein Add-on
Method
House-made Caesar Dressing
- 1
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste until smooth.
- 2
Add aromatics and oil
Stir in 1 minced garlic clove. While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify the dressing. The texture should be creamy and slightly glossy.
- 3
Finish and season
Fold in 2 tablespoons grated Parmesan. Season with salt and freshly ground black pepper to taste (start with a pinch of salt and 1/4 teaspoon pepper). If dressing is too thick, thin with 1 teaspoon water or more lemon juice, adjusting seasoning as needed. Refrigerate for at least 10 minutes to allow flavors to meld.
Salad
- 4
Prepare vegetables
Trim and chop romaine hearts into bite-sized pieces to measure about 6 cups. Thinly slice red onion to yield 1/4 cup. Place romaine and red onion in a large salad bowl.
- 5
Dress the salad
Remove dressing from refrigerator and taste; adjust seasoning if needed. Add roughly 3/4 of the dressing to the bowl (about 5–6 tablespoons) and toss gently to coat the lettuce evenly. Add more dressing if you prefer a wetter salad.
- 6
Add cheese and croutons
Toss in 1/2 cup shredded Parmesan and 1 cup croutons, reserving a small pinch of Parmesan and some croutons for garnish. Season the tossed salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, or to taste. Toss briefly to combine.
- 7
Plate and serve
Transfer the dressed salad to a serving bowl or individual plates. Sprinkle the reserved Parmesan and croutons over the top. Place one pretzel pole alongside the salad. Serve immediately so lettuce stays crisp.
Optional Protein Add-on
- 8
Grilled chicken (if using)
If adding grilled chicken, slice one cooked grilled chicken breast and fan on top of the dressed salad. Warm chicken to serving temperature (about 2 minutes in a skillet or 30–60 seconds in microwave) before plating.
- 9
Crispy chicken (if using)
If adding crispy chicken, heat one breaded cooked chicken piece until hot and crisp (350°F/175°C in the oven for 8–10 minutes or air-fry 6–8 minutes). Slice and arrange over salad or place on top whole.
