Caesar Salad Recipe
Crisp romaine lettuce topped with croutons and Parmesan cheese with our Caesar dressing on the side.
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Ingredients
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Salad
Caesar Dressing (on the side)
Method
Salad
- 1
Prepare lettuce
Wash and dry romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large chilled salad bowl. Keep chilled until ready to serve.
- 2
Add cheese and croutons
Just before serving, add 3/4 cup of the freshly grated Parmesan to the bowl with the romaine. Add the croutons and gently toss if diners prefer dressed salad; otherwise leave tossed off and place croutons on top.
- 3
Finish and season: Sprinkle remaining 1/4 cup Parmesan over the plated salad (or leave in bowl). Grind fresh black pepper over the top to taste (use approximately 1 tsp for the whole salad).
Caesar Dressing (on the side)
- 4
Combine base ingredients
In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and anchovy paste until smooth.
- 5
Emulsify
While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is smooth and slightly thickened. This should take about 30–60 seconds. If the dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.
- 6
Finish dressing
Stir in the 2 tablespoons grated Parmesan, minced garlic, and kosher salt. Taste and adjust: add a little more lemon juice for brightness, salt for seasoning, or anchovy paste for umami. Chill the dressing for at least 10 minutes to let flavors meld, or serve immediately on the side.
- 7
To serve: Place the chilled bowl of romaine, croutons and Parmesan at the table and pass the dressing on the side. Allow diners to add 1–3 tablespoons of dressing per serving and toss to coat. Optionally top with extra grated Parmesan and freshly cracked black pepper.