- Cuisine American
- Course Salad
- Prep 20 min
- Cook 5 min
- Serves 4
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-Reggiano cheese
- 2 slices sourdough bread, cubed
- 1 tbsp grass-fed butter
- Pinch of sea salt and cracked black pepper
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What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Salad spinner — Dries greens so dressing clings instead of pooling.
- Fine-mesh strainer — Strain stocks and purées to a clean finish.
Instructions
- Cube the sourdough bread and sauté in a skillet with butter over medium heat until golden brown; drain on paper towels and set aside.
- In a small bowl, mash the anchovies and garlic together with a pinch of sea salt.
- Whisk in the olive oil, yogurt, lemon juice, mustard, honey, and the mashed anchovy/garlic mixture until smooth.
- Adjust consistency with 1-2 tablespoons of water if the dressing is too thick.
- Toss the chopped romaine lettuce in a large bowl with enough dressing to coat every leaf thoroughly.
- Fold in half of the grated Parmigiano-Reggiano cheese and a generous amount of cracked black pepper.
- 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.
Can I use any type of crouton in this recipe instead of making my own?
While you can substitute store-bought croutons, the homemade ones add a better texture and fresher flavor to match Red Lobster's style.
How do I prepare the dressing ahead of time without affecting its taste or consistency?
Prepare the dressing up to 24 hours in advance, store it covered in the refrigerator, then stir thoroughly before serving to ensure proper emulsification and flavor integration.
What’s a common mistake when making this Caesar Salad?
A frequent mistake is using too little anchovy paste or not properly balancing the creamy elements; both can result in an underdeveloped flavor that misses the hallmark depth of the original.
How does your version differ from a healthier Caesar Salad served at Red Lobster?
This recipe uses natural ingredients, removes processed additives, and includes house-made croutons with healthier fats, providing a cleaner option while still capturing the essence of the traditional Caesar flavor.
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