Caesar Salad Recipe

Name: Trattoria Trecoloris Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 heads Romaine lettuce (large leaves); 0.75 cups Grana Padano, shaved; 4 pieces Fresh lemon wedges (optional, for serving); 4 cups Day-old baguette or country bread, cut into 1/2" cubes; 3 tbs Extra-virgin olive oil; 1 clove Garlic clove, minced; 1 tsp Salt; 0.25 tsp Freshly ground black pepper; 6 fillets Sicilian anchovy fillets in oil, drained; 2 cloves Garlic cloves, peeled; 1 tsp Dijon mustard; 2 tsp Red wine vinegar; 2 tbs Fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.5 cups Extra-virgin olive oil; 0.25 cups Neutral oil (vegetable or grapeseed) — optional to lighten; 0.25 tsp Freshly ground black pepper

Inspired by Trattoria Trecolori

Time30m

Serves4

Romaine, shaved Grana Padano & homemade croutons; classic Sicilian anchovy dressing

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Ingredients

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Salad

2 heads Romaine lettuce (large leaves)

3/4 cups Grana Padano, shaved

4 pieces Fresh lemon wedges (optional, for serving)

Croutons

4 cups Day-old baguette or country bread, cut into 1/2" cubes

3 tbs Extra-virgin olive oil

1 clove Garlic clove, minced

1 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Anchovy Dressing (classic Sicilian)

6 fillets Sicilian anchovy fillets in oil, drained

2 cloves Garlic cloves, peeled

1 tsp Dijon mustard

2 tsp red wine vinegar

2 tbs Fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1/2 cups Extra-virgin olive oil

1/4 cups Neutral oil (vegetable or grapeseed) — optional to lighten

1/4 tsp Freshly ground black pepper

Method

Croutons

Prep and toss

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Spread bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove and let cool on the pan.

Anchovy Dressing (classic Sicilian)

Make the base

Place drained anchovy fillets and 2 peeled garlic cloves in a mortar and pestle or small food processor. Pound or pulse until a smooth paste forms, scraping down sides as needed.

Transfer anchovy-garlic paste to a medium bowl. Whisk in 1 teaspoon Dijon mustard, 2 teaspoons red wine vinegar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon Worcestershire sauce until combined.

While whisking constantly, very slowly drizzle in 1/2 cup extra-virgin olive oil to emulsify the dressing. If you prefer a lighter mouthfeel, whisk in up to 1/4 cup neutral oil gradually. Season with 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt — anchovies are salty, so additional salt is rarely needed.

If dressing is too thick, whisk in 1–2 teaspoons water or more lemon juice to reach desired consistency. Cover and refrigerate if not using immediately; bring to room temperature and whisk again before dressing salad.

Salad Assembly

Wash romaine leaves thoroughly, spin or pat dry, and tear into bite-sized pieces. Place in a large mixing bowl.

Add cooled croutons to the lettuce and drizzle about half of the dressing over the greens. Toss gently and taste. Add more dressing as needed (typically 3–4 tablespoons total for 4 servings) to coat leaves evenly without overdressing.

Transfer tossed salad to a serving bowl or individual plates. Scatter 3/4 cup shaved Grana Padano evenly over the top. Finish with a grind of black pepper and serve immediately with lemon wedges on the side.