Mini Caesar Salad Recipe
Make Mini Caesar Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with MINI CAESAR SALAD
Ingredients
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Salad
Caesar dressing
Method
Salad
Prepare lettuce
Wash romaine hearts thoroughly and spin dry in a salad spinner or pat dry with clean towels. Trim the base and tear or chop leaves into bite-size pieces to yield about 3 cups packed.
Prepare tomatoes (optional)
If using cherry tomatoes, halve them crosswise and set aside.
Assemble salad
Place the prepared romaine in a medium mixing bowl. Add halved cherry tomatoes (if using) and toss gently just before dressing is added.
Add croutons and cheese
Right before serving, sprinkle 1 cup croutons and 1 tablespoon freshly grated Parmesan over the greens. Reserve a little extra cheese to finish the plate if desired.
Finish with lemon
Serve with a lemon wedge on the side for guests to squeeze a light bright finish over the dressed salad.
Caesar dressing
Combine base ingredients
In a small bowl or jar, whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 minced anchovy fillet (or 1 tsp anchovy paste), 1 teaspoon minced garlic, and 1 teaspoon Dijon mustard until smooth.
Add flavoring
Whisk in 1 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice until fully incorporated.
Emulsify
Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking vigorously to emulsify the dressing to a creamy consistency. Taste and adjust seasoning with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Adjust consistency
If the dressing is too thick, whisk in up to 1 teaspoon of warm water at a time until desired consistency is reached (should lightly coat leaves).
Dress salad
Pour approximately 2-3 tablespoons of dressing over the 3 cups romaine and gently toss to coat evenly. Add croutons and Parmesan, toss once more, and transfer to a small serving plate or bowl for a mini portion.
Serve
Garnish with an extra grating of Parmesan and the lemon wedge. Serve immediately so croutons remain crisp.