Ingredients
For the croutons:
- 2-3 slices of ciabatta or other rustic sourdough bread, cubed
- Olive oil
- Sea salt
For the dressing:
- 2 large garlic cloves, minced
- 3 tablespoons creamy Skyr or Greek yogurt
- 15 g parmesan cheese, freshly grated (2-3 tablespoons)
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 anchovies, mashed into a paste with a fork
- 1/2 lemon, juiced (2 tablespoons)
- sea salt and freshly ground black pepper, to taste
- 6 tablespoons extra-virgin olive oil,
For the salad:
- 1 head of romaine lettuce, washed, dried, and chopped or torn into bite-sized pieces
- Croutons (homemade or store-bought)
- Freshly grated parmesan cheese, to garnish
- Freshly ground black pepper, to taste
Instructions
Make the dressing:
- In a medium bowl, whisk together the minced garlic, anchovies, yogurt, parmesan, mustard, vinegar, and lemon juice until smooth. Slowly drizzle in the olive oil while whisking continuously until the dressing is creamy and emulsified. Season with salt and pepper, to taste.
Make the toasted croutons:
- Preheat the oven to 350°F /175°C (155°C fan-assisted) and line a baking sheet with parchment paper.
- Place the cubed sourdough on the sheet, drizzle with olive oil, and sprinkle with sea salt. Toss the bread cubes to coat evenly, then spread them out in a single layer. Bake for 10-12 minutes, tossing every 5 minutes, until the croutons are golden and crispy on the outside but still slightly chewy in the center. Let them cool to room temperature.
Assemble the salad:
- When you are ready to serve, assemble the salad: Add the romaine leaves to a large bowl. Drizzle with caesar dressing and toss gently. Gently toss in the croutons and a generous amount of freshly grated Parmesan cheese. Finish with a final sprinkle of Parmesan and a few generous grinds of black pepper. TIP: If the head of romaine is especially large, add 2/3 of the lettuce then toss with the dressing and gradually add more lettuce and dressing until you reach your desired dressing-to-lettuce ratio.
- Serve immediately and enjoy!
Nutrition
Notes
- Storage Tip: Store any leftover dressing in an airtight container in the fridge for up to 3 to 4 days. Before using, give it a good stir to ensure the ingredients are well combined.
- Crisp Lettuce Tip: To keep your romaine lettuce crisp, trim the outer leaves and the stump, then rinse and thoroughly dry the leaves. Lay or loosely roll them in clean dish towels and store them in the refrigerator until you’re ready to assemble the salad. This method helps maintain the lettuce's freshness and crunch.
- Protein Tip: If you want to add some protein, grilled chicken or crispy bacon works wonderfully with this salad.