In my perception of the salad-creation world there are strict rules about what constitutes a Caesar salad, including a base of crispy romaine lettuce. Well, for our take on the Caesar, we’ll tell you right off the bat–we’re breaking that first rule, and we’re okay with it!
We’re using our fall salad mix as the base for our Caesar salad, and since that mix changes from week-to-week depending on what’s ready for harvest, our Caesar salad base will change too. When you make this yourself, you can choose to use classic romaine, or mix it up like we do.
Our Caesar salad is also vegetarian, meaning no anchovies in the dressing. We love Live, Eat, Learn’s dressing (olive oil + mayo + Parm + lemon juice + dijon + garlic + salt & pepper), so that’s what we use too. We top the greens with Caesar classics of grated Parmesan and our house-made crunchy croutons, then add some delicious late-season cherry tomatoes for an extra punch of flavor.
- food processor or cheese grater
- Food Processor or Blender
- cutting board
- serrated knife
- 1 cup olive oil
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan
- 4 Tbsp lemon juice
- 3 tsp dijon mustard
- 2 cloves garlic peeled
- salt and freshly ground pepper to taste
- 1 pound salad mix
- 6 ounces Parmesan grated
- 5 ounces croutons
- 1 pint cherry tomatoes halved or quartered
- Combine all dressing ingredients in food processor or blender. Blend until smooth and creamy. Add salt and freshly ground pepper to taste.
- Toss salad greens with Parmesan, croutons and tomatoes, reserving a handful of each to sprinkle on top at the end. Drizzle with Caesar dressing. Top with reserved Parmesan, croutons, and tomatoes. Serve immediately. Enjoy!