Caesar Recipe
romaine lettuce, parmesan, homemade ciabatta croutons | 300 cal
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Ingredients
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Salad
Ciabatta croutons
Caesar dressing
Method
Ciabatta croutons
- 1
Prepare and toast croutons
Preheat oven to 375°F (190°C). In a mixing bowl, combine ciabatta cubes, 2 tbs olive oil, 1 minced garlic clove, 1/2 tsp dried oregano and 1/4 tsp salt; toss until cubes are evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool. Reserve.
Caesar dressing
- 2
Make the dressing
In a bowl or small food processor, combine 3 anchovy fillets, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 2 tbs fresh lemon juice. Mash or blend until a smooth paste. Add 1/2 cup mayonnaise and 2 tbs Greek yogurt; whisk or pulse briefly to combine. Stir in 2 tbs extra-virgin olive oil and 2 tbs grated Parmesan. Season with 1/8 tsp salt and 1/4 tsp freshly ground black pepper; taste and adjust lemon or salt as needed. The dressing should be creamy and pourable; if too thick, thin with 1 tsp water at a time.
Salad
- 3
Assemble
Tear or chop romaine into bite-size pieces and place in a large salad bowl. Add about 3/4 cup grated Parmesan (reserve a little for finishing). Drizzle 3–4 tbs of the prepared dressing over the lettuce (start with less; you can add more), then toss gently but thoroughly to coat leaves evenly.
- 4
Finish and serve
Add the toasted ciabatta croutons and toss once more. Taste and add additional black pepper (up to 1 tsp total) or a squeeze of lemon if desired. Transfer to plates or a serving bowl and sprinkle remaining Parmesan over the top. Serve immediately so croutons remain crisp.