Classic salads have stood the test of time for one main, very important, reason. They’re delicious. That’s it. Make it universally craved, and you have a dish that reigns on menus for generations.
We’re diving into possibly the most classic and recognized salad, Caesar salad. It is traditionally served with romaine and a creamy Caesar dressing, but we’re showing how it can be slightly revised with the use of our Essential Green Leaf, homemade Caesar dressing, sourdough croutons, and parmesan crunch.
Romaine is generally used for Caesar salads as, apparently, Caesar dressing was intended to be used as a dip of sorts for large romaine leaves. It evolved into the bite-sized chopped romaine we’re accustomed to seeing in Caesar salads today. Romaine works so well because it’s both crunchy and leafy. You know what is also crunchy, leafy, and undoubtedly more delicious than romaine? Essential Green Leaf! The crunchy nature gives the stability needed to hold up a thicker, creamier dressing without wilting. The leafy green offers color, flavor, and perfect nooks and crannies for Caesar dressing to cling to. All of these benefits come without the need to wash or dry the greens!
Caesar dressing traditionally includes an emulsified blend of olive oil, lemon juice, eggs, garlic, Worcestershire sauce, and Parmesan cheese. Our homemade dressing is inspired by the traditional version but uses mayonnaise for ease, food safety, and to keep it from splitting if not used right away. Some may call using mayo cheating – we just call it smart.
As time went on, other toppings were added to Caesar salads including anchovies, croutons, shredded parmesan, charred corn, grilled chicken, blackened shrimp, etc. Countless other ingredients are welcomed on this salad because the Caesar flavors blend perfectly with many different toppings. In this traditional take, we included sourdough croutons that are so easy to make and are a perfect way to use leftover bread. Check out this post about how to make croutons.
We also decided to add a Parmesan crunch. You’re welcome to skip this and just use fresh grated parmesan, but this is a tasty crispy/crunchy bite that makes this salad a little more unique. You might have seen Parmesan crisps or chips that can be made by finely shredding parmesan onto parchment or a Silpat in little clumps before putting them in the oven. They result in adorable little chips. This is great, but if you want a lot of topping (and trust us, you do!), then including breadcrumbs makes your parmesan go further while adding extra texture.
All these different components can be made a day or two in advance as long as they’re in airtight containers, and the dressing is refrigerated. When you’re ready to serve, it just takes a minute or two to assemble the salad.
Trusted, timeless salads pair perfectly with consistent, convenient, crunchy Essential Green Leaf. Enjoy this one and so many more!
What You’ll Need:
Homemade Caesar Dressing
- 1/3 cup Duke’s mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp Garlic, 1 small clove fresh grated
- 3 Tbsp Lemon juice, fresh squeezed
- ½ tsp Salt
- ½ tsp pepper, fresh ground
- ¼ cup Olive oil (light if possible)
- 1/3 cup Parmesan cheese, freshly grated or finely shredded
Parmesan Crunch
- 1 cup Panko breadcrumbs
- Salt
- Pepper
- Garlic powder to taste
- 1 cup Parmesan cheese, freshly grated or finely shredded
Sourdough Croutons
- See post here
Salad
- 2 trays Greenswell Growers Essential Green Leaf
- Homemade Caesar dressing to taste
- Sourdough croutons
- Parmesan crunch
How to Make It:
Dressing
- In a medium sized bowl, whisk mayonnaise, Dijon mustard, Worcestershire, and freshly grated garlic.
- Stir in freshly squeezed lemon juice followed by salt and pepper.
- While whisking, slowly drizzle in olive oil.
- Stir in freshly grated or finely shredded parmesan cheese. (Note: Fresh really is best here as it will blend nicely into the dressing)
- Cover or store in sealed container and refrigerate until ready to use.
Parmesan Crunch
- Preheat oven to 400° and line a sheet pan with parchment paper.
- Evenly spread panko breadcrumbs across parchment.
- Sprinkle panko breadcrumbs with salt, pepper, and garlic powder to taste.
- Finely shred fresh parmesan on top of the breadcrumbs in an even layer.
- Bake in the oven for 3-7 minutes watching closely until all melted and lightly golden but before the breadcrumbs turn brown.
- Let the pan cool before removing the parmesan crunch.
- Once fully cooled, break up in desired size and store in an airtight container until ready to use.
Caesar Salad
- When ready to serve, toss lettuce with desired amount of dressing. Top with croutons and parmesan crunch and enjoy!
Note: Each of these components can be made days in advance as long as the dressing is refrigerated and the croutons and parmesan crunch are fully cooled before sealed in an airtight container.
Serves: 3-5 entrée sized salads; 7-9 side salads
Time: 40 minutes prep; 5 minutes assembly
