Caesar Salad Recipe
Crisp Romaine topped with Caesar Dressing and Croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Romaine, Croutons, and Parmesan
Caesar Dressing
Method
Dressing
- 1
In a medium bowl, whisk together mayonnaise, lemon juice, minced garlic, anchovy paste, and Dijon mustard until smooth.
- 2
Slowly whisk in olive oil to emulsify. If the mixture thickens, whisk in a teaspoon of water to loosen to a creamy consistency.
- 3
Stir in grated Parmesan cheese. Season with salt and black pepper to taste.
Croutons
- 4
- 5
Spread on a baking sheet in a single layer. Bake 10-12 minutes, turning once, until golden and crisp.
- 6
Optional: sprinkle with grated Parmesan during the last 2 minutes of baking.
Assemble and Serve
- 7
Rinse Romaine, dry thoroughly, and chop into bite-sized pieces.
- 8
In a large salad bowl, toss the chopped Romaine with enough dressing to lightly coat the leaves.
- 9
Add croutons and a light shower of extra Parmesan; toss gently to combine.
- 10
Serve immediately on chilled plates.