I honestly have no idea where I found this recipe. The dressing ingredients are scribbled down on an ancient piece of loose leaf paper and shoved in one of my many recipe binders. All I know is that after 15 years, I can make it from memory and it never disappoints.
Yes, the base is mayonnaise
For some of you Caesar purists out there, you are probably scoffing at my little cheat using prepared mayonnaise. But turn your nose up all you want, because it makes life so much easier, and ensures a thick lettuce-clinging consistency. Seriously, I’ve tried dozens of fancier recipes, but I always go back to this one. There is just something magical about these ratios.
Use Panko for maximum cling
You may be tempted to use croutons, but let me tell you why that would be a mistake. The consistency of Panko bread crumbs mixed with the cheese and dressing acts like salad glue. It binds all of the ingredients together and ensures each bite is equally delicious.
Toss it for the win
I am a firm believer in premixing my salads. I know that other presentations are prettier, but I really hate trying to cut up lettuce or mix in dressing at the table. Like most guests, I just want to eat. Screw making me work for a salad when I’d just as soon skip to the main course.
1 head Romaine lettuce
1 cup Panko bread crumbs
1 1/4 cup grated Parmesan
1/2 cup mayo
2 garlic cloves smashed w/salt
2 anchovy filets
1/2 lemon squeezed, add more if necessary
1/2 tsp Worcestershire
1/2 tsp Dijon mustard
Wash and dry lettuce,
Trim base and tear lettuce into 1-inch pieces. Add to a large salad bowl.
Add 1 cup panko bread crumbs and 1 cup parmesan cheese to the salad bowl. Season with salt and pepper.
In a blender or food processor, mix remaining ¼ cup Parmesan cheese, mayonnaise, garlic cloves, anchovy filets, lemon juice, Worcestershire and Dijon mustard. Blend until smooth. Taste and add more lemon a little at a time if necessary.
Add dressing to the salad bowl. Mix all ingredients together and serve.