Classic Caesar Recipe
Make Classic Caesar Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Romaine & Salad Base
Caesar Dressing
Garnish & Optional Protein
Method
Romaine & Salad Base
- 1
Prepare lettuce
Remove outer leaves if bruised. Cut each romaine head lengthwise into halves or quarters depending on size, then cut crosswise into 2–3 inch pieces. Rinse under cold water, spin or pat dry thoroughly — dressing clings best to dry leaves.
- 2
Toast or use croutons
If using store-bought croutons, set aside. To make quick homemade croutons: preheat oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and bake 8–12 minutes until golden and crisp. Cool before using.
- 3
Grate cheese
Finely grate 3/4 cup Parmesan; reserve 1/4 cup for garnish and the rest to toss with the salad.
Caesar Dressing
- 4
Mince anchovies and garlic
On a cutting board, sprinkle a pinch of salt on the anchovy fillets and garlic and use the side of a chef’s knife to smash and finely mince them into a coarse paste. This helps them dissolve into the dressing.
- 5
Emulsify base
In a medium bowl, combine the anchovy-garlic paste, minced shallot (if using), Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk (if using). Whisk until smooth.
- 6
Add oils and mayo
Whisking vigorously, slowly stream in the olive oil to create an emulsion. Once about half the oil is incorporated, whisk in the mayonnaise to thicken and stabilize the dressing. Continue until fully combined and smooth.
- 7
Season and adjust
Stir in 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, salt for savory depth, or a bit more Worcestershire for umami. If dressing is too thick, whisk in 1–2 tsp warm water to reach desired pourable consistency.
Assembly & Garnish
- 8
Toss salad
Place the dried romaine pieces in a large bowl. Add about 3/4 of the grated Parmesan and the croutons. Pour 3–4 tablespoons of dressing over the lettuce and toss gently but thoroughly with tongs or two large spoons, so leaves are evenly coated. Add more dressing 1 tablespoon at a time if needed — you want a light, even coating, not drowning.
- 9
Plate and finish
Transfer the tossed salad to a serving bowl or divide among plates. Scatter the reserved Parmesan shards and remaining grated Parmesan over the top. Grind a little extra black pepper. Serve with lemon wedges for those who want extra acidity.
- 10
Optional protein
If using grilled chicken: season a 6–8 oz chicken breast with salt and pepper and grill or pan-sear over medium-high heat until internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Let rest 5 minutes, slice thinly, and arrange over the salad.