Royal Roma Parmesan Caesar Salad Supreme
A gourmet interpretation of the iconic Caesar salad featuring crisp romaine lettuce, golden homemade croutons, aged Parmigiano-Reggiano, and a rich creamy dressing made with garlic, lemon, Dijon mustard, and classic Caesar flavors. This elegant salad delivers the perfect balance of crunch, tang, and savory richness, making it a timeless appetizer or sophisticated side dish for any occasion.
Royal Roma Parmesan Caesar Salad Supreme
shopping_basketIngredients
- Romaine Lettuce Hearts3 large hearts, washed and chopped
- Sourdough Bread3 cups, cubed for croutons
- Extra Virgin Olive Oil4 tbsp, divided
- Garlic5 cloves, minced
- Parmigiano-Reggiano1 cup, freshly grated
- Mayonnaise1/2 cup
- Dijon Mustard1 tbsp
- Fresh Lemon Juice3 tbsp
- Worcestershire Sauce2 tsp
- Anchovy Fillets3 fillets, finely mashed (optional)
- Garlic1 additional clove, grated into dressing
- Egg Yolk1 large, pasteurized
- Freshly Ground Black Pepper1 tsp
- Fine Sea Salt1/2 tsp
Nutrition Per Serving
Calories
390
Protein
12g
Fat
31g
Carbs
18g
restaurantInstructions
Prepare the Croutons
Preheat the oven to 375°F (190°C). Toss the sourdough bread cubes with 2 tablespoons olive oil, minced garlic, a pinch of salt, and black pepper until evenly coated. Spread on a baking sheet and bake for 12 to 15 minutes until golden and crisp.
Slightly stale bread creates the best croutons because it absorbs seasoning while staying crunchy.
Make the Caesar Dressing
In a bowl, whisk together mayonnaise, egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, mashed anchovies, grated garlic, salt, and black pepper until smooth and creamy.
Emulsify the Dressing
Slowly drizzle in 2 tablespoons of extra virgin olive oil while whisking continuously until the dressing becomes glossy and well combined. Stir in half of the grated Parmigiano-Reggiano.
Adding oil slowly helps create a smooth, restaurant-style dressing that clings perfectly to lettuce.
Prepare the Romaine
Dry the romaine lettuce thoroughly using a salad spinner or clean kitchen towel. Chop into bite-sized pieces and place in a large chilled salad bowl.
Dress the Lettuce
Add the Caesar dressing gradually to the romaine lettuce and toss gently until every leaf is lightly coated. Avoid overdressing, as the salad should remain crisp.
Add Parmesan and Croutons
Add the remaining Parmigiano-Reggiano and freshly baked croutons. Toss gently one final time to distribute the flavors evenly.
Adjust Seasoning
Taste the salad and adjust with additional lemon juice, black pepper, Parmesan, or a pinch of salt if needed.
Fresh lemon juice added at the end brightens the creamy dressing and balances the richness.
Create Restaurant Presentation
Transfer the Caesar salad to chilled serving plates or a large platter. Finish with extra Parmesan shavings, cracked black pepper, and a few additional croutons for an elegant presentation.
Serve
Serve immediately as a classic appetizer or side dish. For a complete meal, top with grilled chicken, shrimp, salmon, crispy chickpeas, or roasted vegetables.
Store Components
Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep lettuce and croutons separate to maintain freshness and crunch.
Preparing the dressing ahead allows the garlic, Parmesan, and lemon flavors to develop even more.
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