The Classics

Caesar Pleaser Salad

with rich, creamy dressing and sourdough croutons

SOUND BITE

Almost everyone loves a good Caesar, making it one of the most popular salads in the world, with endless variations and interpretations. Authentic Caesar dressing starts with olive oil thickened with raw eggs to create mayonnaise, but we’ll use an olive oil and mayo combo, which is easier and basically foolproof. Some would call this a lazy Caesar, but I think it’s an amaze-y Caesar!

More About Parmesan

When it comes to Caesar salad, one ingredient stands above the rest: Parmesan cheese. 

But not all Parmesan is created equal! Let’s talk about what makes this cheese so special—and why it’s worth getting the good stuff.

The real deal is Parmigiano Reggiano from Italy, and it’s on a whole other level. This isn’t just cheese—it’s a carefully crafted masterpiece.

Parmigiano Reggiano is made using just three simple ingredients: raw cow’s milk, salt and rennet. But here’s the kicker—it can only be made in specific regions of Italy, following centuries-old traditions. 

Each wheel is aged for at least 12 months, often much longer, giving it that deep, nutty, salty flavor and slightly granular texture.

In taste tests, it’s whips the pants off the other Parmesans. 

That being said, it’s close relative, Grana Padano, is a good second choice.

But that shaker-can Parmesan? It’s like using Aunt Jemina instead of pure maple syrup. 

Does it “work?” I suppose. But it’s nowhere in the league of the true stuff.

So if you’re wondering whether to splurge on real Parmigiano Reggiano or just use the pre-grated, powdery Parmesan…let me put it this way: 

One will make your salad sing, the other will make it sigh.