Caesar Salad Recipe
Make Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Optional Garnish / Add-ins
Method
Dressing
- 1
Prepare anchovy and garlic
Finely mince the anchovy fillets (or measure anchovy paste). Finely mince the garlic clove and then lightly mash together on a cutting board with the anchovy until it forms a coarse paste — this helps distribute flavor evenly.
- 2
Emulsify dressing
In a medium bowl, combine the mashed anchovy-garlic paste, mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and olive oil. Whisk briskly until smooth and slightly glossy. Continue whisking as you slowly incorporate the olive oil to create a light emulsion.
- 3
Season dressing
Season the dressing with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity or salt: add up to 1 tablespoon more lemon juice if you want brighter flavor, or up to 1/4 teaspoon more salt if needed. Refrigerate dressing for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).
Salad
- 4
Prepare lettuce
If not already done, core the romaine, separate leaves, rinse thoroughly, and spin or pat dry. Chop or tear into roughly 1- to 2-inch pieces. Place the chopped romaine in a large salad bowl.
- 5
Toss salad
Add 3/4 cup of the grated Parmesan and the croutons to the bowl with the romaine. Spoon about half the dressing over the salad and toss gently but thoroughly with salad tongs or clean hands to coat leaves evenly. Add more dressing a tablespoon at a time until leaves are lightly and evenly coated (you may not need all dressing).
- 6
Plate and finish
Divide salad among 4 plates or serve family-style. Sprinkle remaining 1/4 cup Parmesan over the top. Add extra croutons if desired. Finish with a grind of black pepper and serve with lemon wedges on the side for optional squeezing.
Optional Protein
- 7
Add grilled chicken (optional)
If using grilled chicken, slice cooked breasts thinly and arrange atop each portion after tossing the salad. A typical cooked chicken breast yields roughly 1 cup sliced meat; use two breasts to serve four people.