Classic Caesar Recipe
Make Classic Caesar 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
Method
Dressing
- 1
Prepare anchovies and garlic
Mince the anchovy fillets and garlic finely with a chef's knife or mash them together on a cutting board with the side of the knife into a paste.
- 2
Combine base
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, and the anchovy-garlic paste until smooth and slightly thickened.
- 3
Emulsify
Very slowly drizzle in the olive oil while whisking vigorously to create an emulsion. Start drop by drop for the first minute, then a slow steady stream as the mixture thickens. Continue until all the oil is incorporated and the dressing is creamy.
- 4
Season
Stir in the grated Parmesan (reserve a little for serving), then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, salt or anchovy if needed.
Salad
- 5
Prepare lettuce
Trim the base of the romaine heads, discard any wilted outer leaves, and rinse thoroughly. Spin or pat dry. Chop or tear the romaine into bite-sized pieces and transfer to a large salad bowl.
- 6
Assemble
Add the croutons to the lettuce. Pour about two-thirds of the dressing over the salad and toss gently but thoroughly to coat. Add more dressing as needed to achieve desired creaminess.
- 7
Finish and serve
Shave or grate remaining Parmesan over the top. Season with additional black pepper and a light sprinkle of salt if desired. Serve immediately so croutons remain crisp.