Restaurants›Allegro›Caesar Salad Recipe

Caesar Salad Recipe

Inspired by Allegro
Time25m
Serves4

Our Caesar salad prepared in the traditional style

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Ingredients

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Salad

Caesar dressing

Optional garnish / add-ins

Method

Salad

1

Prepare lettuce

Remove any discolored outer leaves from the romaine. Slice the head in half lengthwise, then crosswise into 1- to 1½-inch pieces. Rinse under cold water, spin or pat dry thoroughly. Dry leaves help the dressing adhere and prevent dilution.

2

Place the dried romaine in a large salad bowl and refrigerate until ready to dress (or keep at room temperature if serving immediately).

3

If using grilled chicken: season breasts with salt and pepper, grill or pan-sear over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C), let rest 5 minutes, then slice thinly and set aside.

Caesar dressing

4

Prepare ingredients

Finely mince the anchovy fillets and garlic. Grate the Parmesan. Have the egg yolks and lemon juice at hand.

5

Emulsify the dressing

In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth. Continue whisking and very slowly drizzle in the olive oil in a thin steady stream to create an emulsion. The mixture should thicken and become glossy. If it becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.

6

Add seasonings

Whisk the minced anchovies and garlic into the emulsified base. Stir in the grated Parmesan, then season with kosher salt and freshly ground black pepper to taste. Taste and adjust acidity with more lemon juice if needed. The dressing should be bright, savory, and slightly tangy.

7

If you prefer a safer (no raw egg) version, substitute 3 tablespoons mayonnaise for the egg yolks and follow the rest of the steps, whisking the oil in slowly to marry flavors.

Assemble

8

Just before serving, add 3/4 of the grated Parmesan and 1 cup of croutons to the bowl with the romaine.

9

Pour about half of the dressing over the lettuce and gently toss with tongs until leaves are lightly and evenly coated. Add more dressing as needed to taste — classic Caesar is lightly dressed, not drenched.

10

Scatter the remaining Parmesan, the rest of the croutons, and optional sliced grilled chicken on top. Garnish with an extra anchovy filet if desired.

11

Serve immediately so croutons remain crisp.