Red Lobster-Style Caesar Salad

This recipe captures the savory depth of an anchovy-forward dressing with creamy textures, replacing processed additives with house-made croutons and high-quality fats for a cleaner dining experience.

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Ingredients

  • 2 large heads organic Romaine lettuce, chopped
  • 4 fillets organic anchovies, minced
  • 3 cloves fresh garlic, smashed
  • 1/4 cup extra virgin olive oil
  • 1/3 cup full-fat plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp organic honey
  • 1/2 cup grated Parmigiano-Regiano cheese
  • 2 slices sourdough bread, cubed
  • 1 tbsp grass-fed butter
  • Pinch of sea salt and cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. Cube the sourdough bread and sauté in a skillet with butter over medium heat until golden brown; drain on paper towels and set aside.
  2. In a small bowl, mash the anchovies and garlic together with a pinch of sea salt.
  3. Whisk in the olive oil, yogurt, lemon juice, mustard, honey, and the mashed anchovy/garlic mixture until smooth.
  4. Adjust consistency with 1-2 tablespoons of water if the dressing is too thick.
  5. Toss the chopped romaine lettuce in a large bowl with enough dressing to coat every leaf thoroughly.
  6. Fold in half of the grated Parmigiano-Regiano cheese and a generous amount of cracked black pepper.
  7. Divide into four plates and top with house-made croutons and the remaining cheese.

FAQ

How long does this Red Lobster-Style Caesar Salad keep?

To maintain the signature crunch of the lettuce and house-made croutons, toss with dressing only immediately before serving.

Can I make this without anchovies?

Yes, you can substitute the minced anchovies with 1 teaspoon of capers or an extra clove of garlic to maintain that savory depth.

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