Small Caesar Salad Recipe
Make Small Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar dressing
Croutons
Finishing
Method
Croutons
- 1
Prep and toast croutons
Preheat the oven to 350°F (175°C) or heat a skillet over medium. Toss the 1 cup bread cubes with 1 tablespoon olive oil, 1 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a small baking sheet and bake 8–10 minutes, stirring once, until golden and crisp. Alternatively, cook in the skillet, stirring frequently, 5–7 minutes until toasted. Remove and cool.
Caesar dressing
- 2
Make dressing
Peel and finely mince the garlic clove (or grate). In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon anchovy paste and the minced garlic until smooth. While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify. Whisk in 3 tablespoons freshly grated Parmesan. Taste and season with up to 1 teaspoon salt and freshly ground black pepper (about 1 teaspoon) as needed. If dressing is too thick, thin with 1–2 teaspoons water or more lemon juice to reach desired consistency.
Salad assembly
- 3
Assemble salad
Wash and spin-dry the romaine lettuce, then roughly chop or tear into bite-sized pieces to equal about 4 cups. If using cherry tomatoes, halve them. Place the lettuce (and tomatoes if using) in a medium mixing bowl. Add about two-thirds of the dressing and toss gently to coat evenly. Add 3 tablespoons of the grated Parmesan and toss once more.
- 4
Add croutons and finish
Scatter the cooled croutons over the dressed salad. Top with the remaining tablespoon of grated Parmesan and freshly ground black pepper to taste. Serve immediately with a lemon wedge at the side for optional extra brightness.