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 Protein
Method
Salad
Prepare lettuce
Wash romaine hearts thoroughly under cold water. Spin or pat dry until crisp. Trim core, then chop or tear into bite-sized pieces. Place in a large salad bowl and chill briefly while finishing dressing.
Add cheese and croutons
Add 3/4 cup of the freshly grated Parmesan to the chilled lettuce. Hold remaining 1/4 cup for garnish. Add croutons just before tossing so they remain crisp.
Season and serve
After dressing the salad (see dressing directions), finish with remaining Parmesan, a grind of fresh black pepper, and lemon wedges on the side. If using cooked chicken, arrange sliced chicken over the dressed salad and serve immediately.
Caesar Dressing
Combine base ingredients
In a medium bowl or small food processor, add the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and mashed anchovy fillets (or anchovy paste). Whisk or pulse until smooth and homogenous.
Emulsify with olive oil
While whisking constantly, slowly stream in the 1/2 cup extra-virgin olive oil until the dressing thickens and emulsifies. If using a food processor, drizzle the oil in through the feed tube on low until incorporated.
Consistency note
If dressing is too thick, thin with 1–2 teaspoons of cold water or additional lemon juice until desired consistency is reached.
Optional Protein
Cook chicken (if using)
Pat chicken breasts dry and season both sides with salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly against the grain.
Assembly
To assemble, pour about 3 to 4 tablespoons of dressing over the chilled lettuce and Parmesan in the large bowl. Toss gently but thoroughly to coat leaves evenly. Add croutons and toss once more. Taste and add more dressing if needed (serve extra on the side).
Plate the salad, sprinkle remaining 1/4 cup Parmesan over top, add freshly ground black pepper, arrange sliced chicken if using, and serve immediately with lemon wedges.