Caesar Salad Recipe
Crispy romaine lettuce, croutons, Caesar dressing, and parmesan cheese.
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Ingredients
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Salad
Caesar Dressing
Optional garnish
Method
Salad
Prepare lettuce
Wash romaine leaves thoroughly under cold water to remove grit. Spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Tear or chop leaves into 2–3 inch pieces and place in a large salad bowl.
Add croutons and cheese
Add 1.5 cups of croutons to the bowl with the lettuce. Reserve 1 tablespoon of the grated Parmesan for final garnish and add the remaining 2 tablespoons to the salad (or mix into the dressing as instructed below).
Just before serving, finish with a few grinds of fresh black pepper to taste.
Caesar Dressing
Prep aromatics
Mince the garlic finely or press through a garlic press. Mince anchovy fillets finely. If using a whole garlic clove measured as 1, ensure it is about 1 small clove; adjust to taste.
Whisk base
In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons plain Greek yogurt until smooth and slightly lighter in texture.
Build flavor
Add the minced garlic, minced anchovies (about 2 tablespoons), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon salt to the mayo-yogurt mixture. Whisk until combined.
Emulsify
Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is glossy and emulsified. Stir in 2 tablespoons freshly grated Parmesan cheese. Taste and adjust: add a pinch more salt or another 1/2 tablespoon lemon juice if you prefer brighter acidity.
Optional smoothing
For an extra-smooth dressing, blend the mixture in a small food processor or with an immersion blender for 10–15 seconds. Transfer to a small bowl.
Assemble & Serve
Dress the salad
Add 3–4 tablespoons of dressing to the bowl with the lettuce, croutons, and 2 tablespoons Parmesan. Toss gently but thoroughly with salad tongs or two large spoons, coating leaves evenly. Add more dressing, 1 tablespoon at a time, until desired coating (typically 4–6 tablespoons total for 4 servings).
Plate
Divide salad among 4 plates or bowls. Sprinkle reserved 1 tablespoon Parmesan over each portion. Grind a bit of fresh black pepper on top. If using, place a lemon wedge and an extra anchovy fillet on the side for garnish and individual adjustment.
Serve immediately so the lettuce remains crisp and the croutons stay crunchy.