A classic! It’s the salad that even those who claim they don’t like salads still enjoy. It’s creamy, crunchy, garlicky, salty, lemony, cheesy. “Decadent” isn’t usually a word I use with salads, though this recipe brings luxurious textures and flavors to the forefront. Caesar salad could even be called a comfort food (okay, maybe a slight stretch there). Making everything from scratch, the dressing and the Homemade Croutons, brings this classic to a new level.
Notes for Caesar Salad
- When it comes to products like mayo and yogurt, I always stay away from fat free or low fat products. These products are more heavily processed, often being loaded up with extra salt or sugar to take place of the fat removed. This isn’t a particularly healthy salad, but we all need to treat ourselves once in a while!
- Don’t be afraid of Anchovy Paste! Anchovies are a super important flavor in Caesar dressing, giving a salty, slightly funky flavor. If you’ve never used anchovy paste, it’s an easy ingredient to fall in love with. It’s basically ground up anchovies, sometimes mixed with a little sugar or vinegar, and can be found in convenient squeeze tubes near the canned fish in most supermarkets. If you’re still unsure, start by just adding 1 teaspoon and taste, adding more if you like.
- This salad is great as a starter or even a whole meal! A store-bought rotisserie chicken alongside makes for a great meal.
Caesar Salad
Ingredients
- 1 batch Homemade Croutons
- 4 cloves Garlic
- 2 teaspoons Olive Oil
- 2 teaspoons Anchovy Paste
- 2 Tablespoons Lemon Juice
- 2 teaspoons Dijon Mustard
- 1/2 teaspoon Worcestershire Sauce
- 1/2 Cup Mayo
- 1/4 Cup Plain Greek Yogurt
- 1/4 Cup Parmesan, plus more for garnish
- Salt and Pepper
- Romaine Lettuce
Instructions
Make the Croutons
Make the Dressing
- We are going to lightly toast our garlic so it gets a little sweet and won't overwhelm the dressing. Once peeled, sauté the whole cloves in your 2 tsp Olive Oil until brown and tender, about 8-10 minutes over medium-low heat. Cool and mince.
- Add your minced Garlic, Anchovy Paste, Lemon Juice, Dijon, Worcestershire, Mayo, Yogurt, and 1/4 Cup Parmesan to a bowl and combine well. Taste and season if needed.
Assemble your Salad
- You can rip up your romaine and toss with the dressing, or place the whole leaves on a plate, and spoon the dressing over.
- Garnish with warm Croutons and lots of grated Parm!
