Caesar Salad Recipe
house-made classic dressing, grana padano (without croutons or garlic ciabatta baguette) add grilled chicken or scottish salmon*
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The best thing to pair and share with CAESAR SALAD
Ingredients
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Salad
House-made Classic Caesar Dressing
Method
Prepare Dressing
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.
Add umami and acidity
Stir in 2 teaspoons grated anchovy (or 1 tablespoon anchovy paste), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce until evenly combined.
Finish dressing
Slowly whisk in 2 tablespoons extra-virgin olive oil to emulsify. Fold in 2 tablespoons finely grated Grana Padano, then season with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust: more lemon for brightness, more salt if needed. Refrigerate for at least 15 minutes to let flavors marry (up to 2 days).
Salad Assembly
Prepare lettuce
Wash Romaine leaves thoroughly, spin dry or pat dry, and tear into bite-sized pieces (about 6 cups packed). Chill briefly if desired for extra crunch.
Dress the salad
Place the torn Romaine in a large bowl. Add about 3/4 of the dressing (reserve some to offer at service) — start with 3 tablespoons and toss gently with tongs until leaves are evenly coated. Add more dressing as needed to taste, taking care not to over-dress.
Add cheese
Sprinkle 1/2 cup finely grated Grana Padano over the dressed lettuce and toss once gently to combine. Reserve a little cheese for finishing if desired.
Add protein (optional)
If adding grilled chicken: slice 8 oz grilled chicken breast thinly and arrange on top. If adding Scottish salmon: flake 6 oz grilled salmon and scatter over the salad. Serve the proteins warm or at room temperature.
Finish and serve
Transfer to individual plates or a large serving bowl. Grind additional black pepper over the top, add reserved cheese, and provide lemon wedges alongside for optional extra acidity. Serve immediately.