Caesar* Recipe
Little green, anchovy, house-made caesar dressing, sourdough crouton, shaved pecorino
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Caesar Dressing
Croutons
Garnish
Method
Prepare the Croutons
- 1
Toast the Sourdough
Preheat your oven to 375°F (190°C). Cut the sourdough bread into cubes and place them in a mixing bowl.
- 2
- 3
Bake the Croutons
Spread the seasoned bread cubes onto a baking sheet in a single layer. Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy, tossing halfway through.
Prepare the Caesar Dressing
- 4
Blend the Ingredients
In a blender or food processor, combine the anchovy fillets, garlic clove, Dijon mustard, lemon juice, Worcestershire sauce, and salt. Blend until smooth.
- 5
Emulsify the Dressing
While blending, slowly drizzle in the olive oil until the dressing is emulsified and creamy. Stir in the Parmesan cheese and season with black pepper to taste.
Assemble the Salad
- 6
Prepare the Salad Base
Wash and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes.
- 7
Combine Ingredients
In a large salad bowl, combine the chopped Romaine, cherry tomatoes, and croutons.
- 8
Dress the Salad
Drizzle the Caesar dressing over the salad and toss gently to coat all ingredients evenly.
- 9
Garnish and Serve
Shave the pecorino cheese over the top of the salad as a garnish. Serve immediately.
