Caesar Salad Recipe
Make Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Dressing
Method
Salad
Prepare lettuce
Rinse the Romaine heads thoroughly under cold water. Dry well using a salad spinner or by patting with clean kitchen towels. Trim off the root end and any discolored leaves, then chop or tear the lettuce into bite-sized pieces. Transfer to a large salad bowl and chill briefly while preparing the dressing.
Grate Parmesan
Finely grate 1/2 cup of the Parmesan for tossing into the salad and reserve the remaining 1/4 cup for finishing (or shave for a prettier finish).
Add croutons and pepper
Add 1.5 cups of croutons to the chilled lettuce. Hold back freshly ground black pepper to finish after tossing, or add about 1/2 tsp now and adjust later.
Dressing
Mince anchovy and garlic
Finely mince the 2 anchovy fillets and 1 garlic clove together on a cutting board, then use the flat of a chef's knife to mash them into a smooth paste. This helps incorporate their flavor evenly into the dressing.
Emulsify base
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (if using), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, the anchovy-garlic paste, and 1/2 teaspoon salt until smooth.
Finish dressing with oil
Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking continuously to form a smooth, slightly thickened emulsion. Taste and adjust: add more lemon juice for brightness, more salt if needed, or up to 1/2 teaspoon additional Worcestershire if you want more umami.
Assembly
Toss salad with dressing
Pour about two-thirds of the dressing over the prepared lettuce and croutons. Toss gently but thoroughly with salad tongs until the leaves are evenly coated. Add more dressing incrementally if you prefer a wetter salad.
Add cheese and season
Sprinkle the 1/2 cup freshly grated Parmesan over the tossed salad and toss briefly to combine. Finish with the reserved 1/4 cup grated or shaved Parmesan on top. Grind fresh black pepper to taste (about 1/2–1 tsp) and adjust salt if needed.
Serve
Transfer to individual plates or serve family-style immediately so the croutons remain crisp. Offer extra dressing and Parmesan at the table.