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If a restaurant has a Caesar Salad on the menu, 99% of the time, we’re ordering it. Caesar salad seems to pair well with almost anything. It can stand on it’s own as a side dish. It also pairs so well with almost any type of protein.
One of our favorite versions of a caesar is what we’re calling the “City Caesar Salad” because its simple but elevated and has a modern presentation. Much like what you would get at a nice restaurant in the city. Roughly chopped romaine leaves are tossed in a creamy caesar salad and topping with lots of extra parmesan reggiano and toasted zesty bread crumbs.
The blend of textures and flavors in this salad is going to have you scarfing down the whole thing and wanting seconds. This salad is meant for sharing with a large group and is perfect for a show-stopping dish at any dinner party.
Looking for more delicious entrees? Check these out!
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City Caesar Salad
What You’ll Need
- Romain Lettuce
- Olive Oil
- Capers
- Garlic
- Anchovies
- Lemons
- Dijon mustard
- Worcestershire sauce
- Parmesan cheese
- Panko bread crumbs
- Butter
What makes a caesar salad a 10/10?
There are several things we look for in a caesar salad that separate the mediocre from the excellent. It comes down to dressing and cheese ratio and quality. And there has to be a something with crunch – crouton or bread crumbs.
- No one wants a bland caesar dressing! Flavor profile is huge! It has to be tangy, cheesy, creamy and slightly peppery. There also has to be a good ratio of dressing to lettuce.
- Lettuce has to be crisp! If your lettuce is too wilted, it can make it a little unpleasant to eat with the addition of the dressing.
- Good quality parmesan. The quality of cheese makes a huge difference in the flavor of the salad. The tanginess of parmesan reggiano is hard to beat.
- Must have croutons or added texture. This is a defining element of caesar. Homemade croutons or freshly toasted bread crumbs are super easy ways to make a salad more elevated. And they taste better than store-bought alternatives!
How to make caesar dressing…
Making a caesar dressing is super simple to do! Our caesar dressing is egg-less, which may be a bit controversial for some, but you won’t be able to tell much of a difference in the flavor or texture profile. Let’s get to the details!
On the cutting board…
Start by finely chopping capers, garlic cloves, and anchovies. These three ingredients hold a lot of flavor for the dressing. You want to make sure they are finely chopped before adding them into your dressing.
In the bowl…
Next step is super simple! You will add all your dressing ingredients to a medium bowl and whisk until fully incorporated.
Taste and adjust….
After you’ve whisked together your dressing, taste to adjust for desired flavor. Does it need more salt? Pepper? Lemon juice? Cheese?
How to make toasted bread crumbs…
This is a quick way to add texture. The first time I had a caesar with bread crumbs, I was hooked because you get a bit of crunch in every bite.
In a skillet…. Over medium-low heat, melt 3 tablespoons of butter. Pour panko bread crumbs and little bit of lemon zest in the skillet. Continuously stir so the bread crumbs don’t burn!
When a majority of the crumbs turn golden brown, you’re ready to remove from the heat and pour over the top of the salad.
How to store caesar salad and dressing…
If you’re making the salad ahead of time, lettuce, dressing and toppings separately until you’re ready to serve. Store caesar dressing in the fridge in an airtight container for up to 5-7 days.
City Caesar Salad
Description
Roughly chopped romaine leaves are tossed in a creamy caesar salad and topping with lots of extra parmesan reggiano and toasted zesty bread crumbs.
Ingredients
- 2 heads of Romain Lettuce
- 2/3 cup olive oil
- 1 Tbsp capers, chopped
- 3 cloves garlic, minced
- 2 anchovies, minced
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup grated parmesan cheese
- Salt and pepper
- Extra parmesan for topping
Toasted Bread Crumbs
- 1 cup panko bread crumbs
- 1/2 tbsp lemon zest
- 4 tbsp butter (or olive oil)
Instructions
- In a medium bowl, add olive oil, chopped capers, minced garlic and anchovies, lemon juice and zest, dijon mustard, worcestershire sauce. Whisk together with a whisk or fork. Sprinkle in parmesan cheese and whisk until combined. Season with salt and pepper to taste.
- Toast panko bread crumbs. In a skillet over medium heat, melt butter. Add panko bread crumbs and lemon zest. Continuously stir as the breadcrumbs start to brown. Make sure they don’t burn. Sautee for 5-10 minutes until they have turned golden brown.
- Roughly chop romaine lettuce and put chopped lettuce leaves in a large mixing bow. Drizzle and toss with caesar dressing.
- Top with freshly grated parmesan reggiano and bread crumbs. Enjoy!
