Simple Caesar Salad
A fresher take on the classic Caesar. Crisp Little Gem leaves are spooned with a tangy Greek yogurt dressing and topped with crunchy anchovy breadcrumbs instead of croutons. It’s light, punchy, and built to impress.
Simple Caesar Salad
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
For the Dressing (makes about 1 cup):
- 1⁄2 cup plain Greek yogurt (2% or whole)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons grated Parmesan
- 1–2 tablespoons cold water (to loosen)
- Salt and freshly cracked black pepper, to taste
For the Breadcrumbs:
- 2 tablespoons olive oil
- 3 anchovy fillets, finely chopped
- 1 cup fresh breadcrumbs (torn from a rustic loaf)
- 1⁄2 teaspoon black pepper
- Pinch of salt
For the Salad:
- 4–5 heads Little Gem lettuce, inner leaves separated but kept whole
- Shaved Parmesan, for topping
- Lemon wedges, for serving
Instructions:
- Make the Dressing: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon, Worcestershire, and Parmesan. Season with salt and pepper. Add water 1 tablespoon at a time until the dressing is pourable but still clings to a spoon.
- Make the Anchovy Breadcrumbs: Heat olive oil in a skillet over medium heat. Add chopped anchovies and stir until melted into the oil, about 1 minute. Add breadcrumbs and pepper, and cook for 5–6 minutes until golden and crispy. Finish with a pinch of salt and let cool.
- Assemble the Salad: Toss Little Gem leaves in the dressing and arrange cup-side up on a platter or plates. Scatter anchovy breadcrumbs over the top, tucking some into the leaves. Top with shaved Parmesan, cracked pepper, and serve with lemon wedges.
