Jul 14 2026
Restaurants›Zingerman's Delicatessen›#606 Caesar Salad Recipe

#606 Caesar Salad Recipe

Inspired by Zingerman's Delicatessen
Time20m
Serves3

Fresh romaine lettuce, Parmigiano-Reggiano cheese, housemade croutons & freshly ground black pepper. Tossed in our own Caesar dressing.

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Ingredients

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Salad

Caesar Dressing (makes about 1 cup)

Method

Caesar Dressing (makes about 1 cup)

  1. 1

    Prepare anchovy & garlic

    Place the minced anchovy fillets and the minced or grated garlic on a cutting board. Use the side of a chef's knife to mash them into a coarse paste, or finely mince until almost smooth. This helps distribute their flavor evenly in the dressing.

  2. 2

    Whisk base ingredients

    In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until smooth and slightly airy.

  3. 3

    Incorporate anchovy-garlic paste and olive oil

    Add the anchovy-garlic paste to the bowl. While whisking steadily, drizzle in the extra-virgin olive oil to emulsify the dressing. Continue whisking until well combined and the dressing has a creamy, slightly glossy texture.

  4. 4

    Season dressing

    Stir in 1/4 tsp freshly ground black pepper and 1/8 tsp fine sea salt. Taste and adjust: add up to another 1/2 tsp lemon juice for brightness, more salt if needed, or a touch more olive oil to loosen texture. The dressing should be tangy, savory, and balanced — not overly salty.

Salad Assembly

  1. 5

    Prepare romaine

    Place the torn and dried romaine lettuce in a large mixing bowl. If leaves are still wet after washing, spin-dry or pat with paper towels; excess water will dilute the dressing.

  2. 6

    Season lettuce

    Sprinkle 1/4 tsp kosher salt over the lettuce and gently toss to distribute. This step seasons the leaves and opens their flavor.

  3. 7

    Dress the lettuce

    Add about 3/4 cup of the prepared Caesar dressing to the bowl with the lettuce (start with less; you can add more). Using salad tongs or clean hands, toss the lettuce thoroughly but gently until leaves are evenly coated. The goal is a light, even coating, not drowning the greens.

  4. 8

    Add croutons and cheese

    Scatter 1 cup housemade croutons over the dressed lettuce, then add 1/2 cup of the grated Parmigiano-Reggiano and toss once gently to distribute the croutons and cheese.

  5. 9

    Plate and finish

    Divide the salad among 2 to 3 plates or serve family-style in a large bowl. Finish by sprinkling the remaining 1/4 cup grated Parmigiano-Reggiano over the top and grinding 1/2 tsp fresh black pepper across the salads. Taste and add additional dressing or salt as desired.

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