Tableside Caesar Recipe
service for two, please allow for additional time
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Caesar Dressing
Method
Preparation of Salad Base
- 1
Prepare the Romaine Lettuce
Wash the Romaine lettuce thoroughly under cold water. Remove any wilted outer leaves, then chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Add Croutons
Add the croutons to the bowl with the chopped Romaine lettuce. Toss gently to combine.
Making the Caesar Dressing
- 3
Prepare the Garlic and Anchovies
Mince the garlic cloves finely and place them in a mixing bowl. Add the anchovy fillets, mashing them with the garlic using the back of a fork until you have a smooth paste.
- 4
Combine Egg Yolk and Mustard
Add the egg yolk and Dijon mustard to the garlic-anchovy mixture. Whisk together until well combined.
- 5
Add Lemon Juice and Worcestershire Sauce
Stir in the lemon juice and Worcestershire sauce. Continue whisking until the mixture is smooth.
- 6
Incorporate Olive Oil
Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and thickened.
- 7
Finish with Parmesan, Salt, and Pepper
Fold in the grated Parmesan cheese and season with salt and black pepper to taste. Adjust seasoning as needed.
Assembly and Serving
- 8
Combine Salad and Dressing
Pour the Caesar dressing over the prepared Romaine lettuce and croutons. Toss gently to coat all the ingredients evenly.
- 9
Serve Tableside
Divide the salad into two plates and serve immediately. Add extra Parmesan cheese and freshly ground black pepper on top if desired.
