This classic Caesar Salad offers a hint of extra tanginess with the addition of Greek yogurt and just the right balance of cheese and garlic. Topping it with sliced, grilled grass-fed steak makes it a complete lunch or dinner.
- 1/2 cup mayonnaise (We recommend this mayo!)
- 1/2 cup Greek-style yogurt
- 1 1/2 garlic cloves
- 1/4 cup extra virgin olive oil, plus more for croutons
- 1/2 cup freshly grated Parmesan cheese
- 2 1/2 tsp anchovy paste
- 1 1/2 tsp dijon mustard
- Juice of 1 1/2 lemons
- Your favorite sourdough other bread
- Your choice of spices for croutons (We used garlic powder and oregano.)
- Your choice of grass-fed steak (We prefer strip or sirloin with this salad.)
- 1 head of romaine lettuce, roughly chopped
- Extra Parmesan cheese for topping
- Season steak with salt and pepper to taste.
- While the steak is coming to room temperature, preheat the oven to 375°F.
- In a blender, add mayonnaise, yogurt, garlic, lemon juice, olive oil, Parmesan cheese, anchovy paste, mustard, and salt to taste.
- Blend your dressing until smooth. Taste to make sure it is the taste and texture you prefer (if your dressing is too thick, add more olive oil. If your dressing is too runny, add extra mayo or yogurt. And if it needs more acid, add more lemon.)
- Chop bread into small, half-inch cubes.
- Lay bread cubes on a cookie sheet lined with parchment paper and drizzle with olive oil and seasonings (we used garlic, oregano, salt, and pepper).
- Bake in the oven and stir every 5 minutes until they are brown and crunchy. It takes 15-25 minutes depending on your particular bread and your oven.
- Grill steaks until they reach your desired doneness. Let the steak rest for five minutes.
- While the steak is resting, assemble the salad. Place chopped lettuce in a salad bowl, drizzle with dressing and toss to coat.
- Slice the steak, and arrange it over the salad along with the croutons and grated Parmesan.