Caesar Salad — Chicken, Shrimp or Steak

Crisp romaine, a quick garlicky dressing, croutons & parmesan — pick your protein

Serves 4 · 25 min

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2 romaine hearts, chopped
2 cups bread, cubed (for croutons)
3 Tbsp olive oil (for the croutons)
½ cup parmesan, grated, plus more to finish
Dressing
1 garlic clove, grated
2 anchovy fillets, minced (or 1 tsp paste)
1 egg yolk (or 2 Tbsp mayo)
1 Tbsp lemon juice
1 tsp Dijon mustard
⅓ cup olive oil
Pick one protein
1 lb chicken breast · or shrimp · or steak

Croutons. Toss the bread with 3 Tbsp oil and salt; bake at 375°F about 12 min until crisp and golden.
Dressing. Whisk the garlic, anchovy, yolk, lemon, and Dijon; stream in the ⅓ cup oil whisking until it thickens. Season with pepper and a little salt.
Protein. Season and cook your pick — chicken seared to 165°F then sliced; shrimp 2 min a side; steak seared to 130°F, rested, sliced thin across the grain.
Toss & top. Toss the romaine with the dressing, parmesan, and croutons. Pile on the protein and finish with more parmesan and pepper.

Steps — tap one to keep your place

1. Croutons. Toss the bread with 3 Tbsp oil and salt; bake at 375°F about 12 min until crisp and golden.

2. Dressing. Whisk the garlic, anchovy, yolk, lemon, and Dijon; stream in the ⅓ cup oil whisking until it thickens. Season with pepper and a little salt.

3. Protein. Season and cook your pick — chicken seared to 165°F then sliced; shrimp 2 min a side; steak seared to 130°F, rested, sliced thin across the grain.

4. Toss & top. Toss the romaine with the dressing, parmesan, and croutons. Pile on the protein and finish with more parmesan and pepper.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.