Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar Dressing
Optional/Garnish
Method
Prep
- 1
Wash and dry lettuce
Rinse the romaine heads under cold water, separate leaves, and spin or pat dry thoroughly. Excess water will dilute the dressing and make croutons soggy.
- 2
Toast or prepare croutons (if making homemade)
If using store-bought croutons, skip. For homemade: preheat oven to 375°F (190°C). Cut 2 cups of day-old bread into 1/2-inch cubes, toss with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet, and bake 10–12 minutes until golden and crisp. Cool.
- 3
Grate and shave cheese
Reserve about 2 tablespoons finely grated Parmesan for the dressing and shave or thinly slice about 1 ounce for garnish and tossing into the salad.
Make Dressing
- 4
Mince aromatics
Finely mince the garlic cloves and anchovy fillets together with a pinch of salt using the flat of a chef's knife, or mash into a smooth paste using a small bowl and the back of a spoon.
- 5
Emulsify dressing
In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth. While whisking constantly, slowly drizzle in 1 tablespoon extra-virgin olive oil to help emulsify. Stir in the 2 tablespoons grated Parmesan until incorporated. Taste and season with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt as needed.
- 6
Chill briefly
Let the dressing rest in the refrigerator for 10 minutes if time allows so flavors meld. Stir again before using.
Assemble Salad
- 7
Tear the dried romaine leaves into bite-size pieces and place in a large salad bowl.
- 8
Add 2 cups of croutons and about half of the shaved Parmesan to the bowl.
- 9
Add dressing: start by spooning about 1/3 cup of dressing over the lettuce. Using tongs, toss gently but thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time until leaves are lightly coated to taste. Avoid overdressing; classic Caesar is glossy but not drowning.
- 10
Taste and adjust: if the salad tastes flat, add a squeeze of lemon or a sprinkle of salt and toss again.
- 11
Plate and finish: divide among plates or serve family-style. Top with remaining shaved Parmesan and lemon wedges on the side.
