Parmesan – Peppercorn Caesar Salad Recipe
Crispy romaine, capers, shaved parmesan, lemon juice & croutons tossed in house – made parmesan – peppercorn Caesar dressing. Add grilled chicken 6
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Ingredients
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Salad
Parmesan–Peppercorn Caesar Dressing (house-made)
Optional Protein
Method
Dressing
Prepare peppercorns
Lightly crush the whole black peppercorns using the flat side of a knife or a mortar and pestle. You want coarse bits for texture and flavor rather than powder.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, freshly grated Parmesan, Dijon mustard, Worcestershire sauce and anchovy paste until smooth.
While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. If the dressing is too thick, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, until you reach a pourable consistency.
Taste and season with salt (start with the specified amount) and more freshly ground black pepper if desired. Adjust lemon for brightness or Worcestershire for umami. Chill in the refrigerator for 10–15 minutes to let flavors meld if time allows.
Salad Assembly
Wash and thoroughly dry the romaine lettuce. Tear or chop into bite-size pieces and place in a large mixing bowl.
Add the shaved Parmesan, drained capers and croutons to the bowl with the romaine.
Pour 3–4 tablespoons of the Parmesan–Peppercorn Caesar dressing over the salad. Toss gently but thoroughly until the leaves are evenly coated. Add additional dressing to taste (reserve any leftover dressing in the refrigerator).
Season the tossed salad with the freshly ground black pepper and kosher salt. Taste and adjust seasoning or lemon juice as needed.
Divide the salad among serving plates or bowls and finish with an extra sprinkle of shaved Parmesan and a few capers on top for presentation.
Optional Grilled Chicken (Add-on)
If adding grilled chicken, pound the chicken breast to even thickness (about 1/2 inch) for even cooking. Brush both sides with 1 teaspoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Preheat a grill or grill pan over medium-high heat. Grill the chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear.
Let the chicken rest 5 minutes, then slice thinly on the bias. Place sliced grilled chicken on top of the dressed salad and serve.