Ceasar 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 romaine leaves thoroughly under cold running water. Spin or pat dry until no excess moisture remains. Tear or chop into bite-size pieces and place in a large salad bowl.
- 2
Add cheese and croutons
Add 3/4 cup of freshly grated Parmesan to the bowl with the lettuce. Reserve 1/4 cup for garnish. Add the croutons on top (or keep them in a separate small bowl if you prefer them very crisp).
- 3
Finish salad
Just before serving, grind 1/4 to 1/2 tsp fresh black pepper over the assembled salad (adjust to taste). Serve the dressing on the side in a small pitcher or ramekin so guests can add their own amount.
Caesar dressing (on the side)
- 4
Mince anchovies and garlic
Finely mince the anchovy fillets and garlic together on a cutting board, then use the flat of a chef’s knife to mash them into a rough paste. This mellows the flavors and helps them integrate into the dressing.
- 5
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, minced anchovy-garlic paste, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and homogeneous.
- 6
Finish dressing
Slowly whisk in the olive oil until the dressing is glossy and slightly thickened. Stir in 2 tablespoons grated Parmesan, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness or 1/4 tsp more salt if needed.
- 7
Chill and serve
Transfer the dressing to a small serving pitcher or airtight container and refrigerate for at least 15 minutes to let flavors meld. Bring to cool (not warm) temperature before serving alongside the salad. Shake or stir before using.