The 4th week of July is National Salad Week. And ironically, July 4th is National Caesar Salad Day. Almost the last thing that is typically eaten on July 4th, right?

As an adventurous (foolish) teen, I would eat Caesar Salad — although I was supposed to avoid the classic version — Fish allergy here. I was playing with fire…

I did become older and wiser!

But I still like the taste of the salad. So I am sharing a recipe for the classic version — anchovy paste and all.

Enjoy!

Classic Caesar Salad with Homemade Dressing

THe classic recipe for the classic salad

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Prep Time 20

Cook Time 8

Total Time 28

Course Salad

Ingredients

Dressing Ingredients:

½ c. mayonnaise
½ c. Greek yogurt
½ T. fresh lemon juice
1-2 large cloves garlic minced
1 t. Dijon mustard
1 t. Worcestershire sauce
1 t. anchovy paste
Sea salt and black pepper to taste
¼ c. Parmesan cheese freshly grated
¼ c. light olive oil

Crouton Ingredients:

1 T. unsalted butter
4 slices French or Italian bread cubed
½ t. garlic powder
Sea salt and black pepper to taste

Salad Ingredients:

1 large head Romain lettuce cleaned, chopped, and dried completely
½ c. shaved Parmesan cheese

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Instructions

Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.
Melt butter in a large skillet over medium-low heat. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.
Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper. Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6-8 minutes. Remove from heat and set aside.
When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine.
Serve immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!