The Traditional Caesar Salad
Serving Size / Yield
- 2 heads Romaine, chopped, washed, and dried
- 1/2 loaf French bread, cubed
- 1 1/2 C. Parmesan
- 1 lemon, wedged
- 2/3 C. olive oil
- 1 Tbs. mayonnaise
- 1 Tbs. Greek yogurt
- 1 Tbs. champagne vinegar (or white wine vinegar)
- 5 cloves garlic, minced very finely
- 1/2 Tbs. dijon mustard
In a large skillet, heat half of the olive oil and half of the garlic cloves over medium-low heat. When the garlic becomes fragrant and softens, add the cubed bread and saute until hardened. Once toasted, remove from heat and set aside.
In a large bowl, mix all of the remaining ingredients except the Romaine and croutons. Once well mixed, add the lettuce and toss. Follow with croutons, and then top with a sprinkling of Parmesan cheese.