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Restaurants›Willie Sue's. Sumter,S.C.›Willie Sue's Dinner Caesar Recipe

Willie Sue's Dinner Caesar Recipe

Name: Willie Sue's. Sumter,S.C.s Willie Sue's Dinner Caesar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups Romaine lettuce, large hearts; 0.5 cups Parmesan cheese, freshly grated; 0.75 cups Croutons; 1 tsp Freshly ground black pepper; 0.5 cups Mayonnaise; 2 tbs Extra-virgin olive oil; 2 tbs Lemon juice, fresh; 3 pcs Anchovy fillets, packed in oil, drained and minced; 1 clove Garlic, grated or finely minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.5 tsp Freshly ground black pepper; 0.25 tsp Salt; 1 pcs Chicken breast, boneless, skinless; 6 oz Flank or sirloin steak; 1 pcs Salmon (substitute); 6 pcs Shrimp, peeled & deveined (substitute); 6 pcs Oysters, shucked (substitute); 1 tbs Olive oil for cooking; 0.25 tsp Salt (for protein); 0.25 tsp Pepper (for protein); 2 tbs Extra grated Parmesan for topping; 2 pcs Lemon wedges (optional)

Inspired by Willie Sue's. Sumter,S.C.

Time30m

Serves3

Crispy romaine lettuce tossed in Caesar dressing topped with parmesan cheese, croutons, and your choice of chicken or steak (Substitute: Salmon 3.00, Shrimp 4.00, Oysters 4.00). Excludes Chef Salad.

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Ingredients

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Salad Base

3 cups Romaine lettuce, large hearts

1/2 cups Parmesan cheese, freshly grated

3/4 cups Croutons

1 tsp Freshly ground black pepper

Caesar Dressing

1/2 cups Mayonnaise

2 tbs Extra-virgin olive oil

2 tbs Lemon juice, fresh

3 pcs Anchovy fillets, packed in oil, drained and minced

1 clove Garlic, grated or finely minced

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/2 tsp Freshly ground black pepper

1/4 tsp Celtic sea salt

Protein Options (choose one)

1 pcs Chicken breast, boneless, skinless

6 oz Flank or sirloin steak

1 pcs Salmon (substitute)

6 pcs Shrimp, peeled & deveined (substitute)

6 pcs Oysters, shucked (substitute)

1 tbs Olive oil for cooking

1/4 tsp Salt (for protein)

1/4 tsp Pepper (for protein)

Finishing

2 tbs Extra grated Parmesan for topping

2 pcs Lemon wedges (optional)

Method

Prep and Vegetables

Wash romaine hearts under cold running water, shake off excess, and spin dry in a salad spinner or pat dry with clean towels. Tear or chop into roughly 2–3 inch pieces. Place in a large salad bowl and refrigerate until ready to assemble.

Grate the 1/2 cup Parmesan and set aside. Measure out croutons and keep near workspace.

Make the Caesar Dressing

Combine and Emulsify

In a medium bowl, mash the minced anchovy fillets with a fork until a paste. Add the grated garlic, mayonnaise, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until smooth.

Slowly whisk in the 2 tablespoons of extra-virgin olive oil to slightly loosen and emulsify the dressing. Season with 1/2 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust acidity or salt as needed (add a bit more lemon or salt to preference). Refrigerate until ready to toss. Dressing yields enough for 3 servings.

Cook Protein (choose one)

Chicken (pan-seared)

Pat the chicken breast dry and pound to an even thickness (~1/2 inch) if needed. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. When hot, add the chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Steak (pan-seared or grilled)

Bring steak to room temperature for 20 minutes. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat skillet or grill to high and add 1 tablespoon olive oil (skip oil if grilling on a well-oiled grate). Sear steak 3–5 minutes per side for medium-rare (depending on thickness) or until desired doneness. Let rest 5 minutes, then slice thinly across the grain into strips.

Salmon (substitute)

Season a salmon fillet with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high. Place skin-side down first if skin-on. Cook 3–4 minutes skin-side, then 2–3 minutes flesh-side, until internal temperature reaches 125–135°F for medium. Rest 3–4 minutes and flake or slice into portions.

Shrimp (substitute)

Pat shrimp dry, season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high. Cook shrimp 1–2 minutes per side until pink and opaque. Remove from heat immediately to avoid overcooking.

Oysters (substitute)

If using shucked oysters, briefly sauté in 1 tablespoon butter or olive oil over medium heat for 1–2 minutes until just heated through, or serve raw on the half shell if desired. Season with a squeeze of lemon.

Assemble the Salad

Remove the chilled romaine from the refrigerator. Add the prepared Caesar dressing to the bowl — start with about 3/4 cup of dressing (you can add more to taste). Toss gently but thoroughly so leaves are evenly coated.

Add 1/2 cup of grated Parmesan and the 3/4 cup croutons to the tossed lettuce; toss again briefly to combine.

Arrange sliced chicken or steak (or chosen substitute) on top of the tossed salad. Sprinkle the extra 2 tablespoons of grated Parmesan over the salad and finish with a crack of freshly ground black pepper.

Serve immediately with lemon wedges on the side. If offering substitution upcharges, note Salmon +3.00, Shrimp +4.00, Oysters +4.00.