Caesar Salad Recipe

Name: Tony's Pizza and Restaurants Caesar Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce (large heads), washed, dried and chopped; 1 cups Croutons (store-bought or homemade); 1 cups Freshly grated Parmesan cheese; 1 tsp Freshly ground black pepper; 1 tbs Mayonnaise; 2 tbs Plain Greek yogurt; 2 tbs Extra-virgin olive oil; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 2 pieces Anchovy fillets, finely minced (or 1 tsp anchovy paste); 1 cloves Garlic cloves, minced; 1 tsp Worcestershire sauce; 1 tsp Salt; 2 tbs Water (to thin dressing, if needed)

Inspired by Tony's Pizza and Restaurant

Time20m

Serves4

Crisp romaine tossed with croutons, Caesar dressing, and grated cheese.

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Ingredients

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Salad

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

1 cups Croutons (store-bought or homemade)

1 cups Freshly grated Parmesan cheese

1 tsp Freshly ground black pepper

Caesar dressing

1 tbs Mayonnaise

2 tbs Plain Greek yogurt

2 tbs Extra-virgin olive oil

2 tbs Fresh lemon juice

1 tsp Dijon mustard

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

1 cloves Garlic cloves, minced

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

2 tbs Water (to thin dressing, if needed)

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly, spin or pat dry until no surface moisture remains. Chop or tear into bite-sized pieces and place in a large salad bowl (about 3 cups packed per head listed).

Add croutons and cheese

Add 1 cup croutons to the bowl with the lettuce. Reserve about 2 tablespoons of the grated Parmesan for garnish; add the remaining cheese to the lettuce so it will blend with the dressing.

Season

Just before serving, add freshly ground black pepper to taste (about 1 tsp across the salad) and toss with dressing (see dressing section) until evenly coated. Garnish with the reserved Parmesan.

Caesar dressing

Combine base ingredients

In a medium bowl, whisk together 1 tablespoon mayonnaise and 2 tablespoons plain Greek yogurt until smooth. Add 2 tablespoons extra-virgin olive oil in a slow stream while whisking to emulsify.

Flavor the dressing

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the minced anchovy fillets (or anchovy paste). Add 1 minced garlic clove and 1 teaspoon salt. Whisk until smooth and well combined.

Adjust texture and seasoning

If the dressing is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until it reaches a pourable but still creamy consistency. Taste and adjust: add a little more lemon for acidity, salt for seasoning, or a pinch of sugar if too tart.

Finish and toss

Pour about 3/4 of the dressing over the prepared lettuce, croutons, and most of the Parmesan. Gently toss with tongs or salad forks until the leaves are evenly coated. Add additional dressing as needed, but avoid overdressing. Serve immediately with the reserved Parmesan sprinkled on top.