Caesar Recipe
Make Caesar 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
Caesar Dressing
Optional Garnishes / Add-ins
Method
Caesar Dressing
Prepare anchovies and garlic
Mince the anchovy fillets finely and finely mince the garlic clove. Use the side of a chef's knife to mash them into a paste on a cutting board for a smoother dressing.
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, mashed anchovies, minced garlic, lemon juice, and Worcestershire sauce until smooth and homogenous.
Emulsify with oil
While whisking continuously, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Continue whisking until the dressing is thickened and glossy.
Season and adjust
Stir in the freshly ground black pepper and kosher salt. Taste and adjust seasoning — add a little more lemon juice for brightness, a pinch more salt for depth, or a touch more Worcestershire for umami if desired.
Chill (optional)
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Bring back to room temperature before using if chilled longer than 30 minutes.
Salad
Prepare romaine
Trim and discard any wilted outer leaves. Chop or tear the romaine hearts into bite-sized pieces, then rinse and spin or pat dry thoroughly. Dry leaves hold dressing better and keep the salad crisp.
Toss with dressing
Place the dried romaine in a large mixing bowl. Add about 2 tablespoons of the prepared Caesar dressing and toss gently to coat. Continue adding dressing, 1 tablespoon at a time, until leaves are evenly coated to your taste (approximately 2–3 tablespoons total).
Add croutons and cheese
Add the croutons and 1 tablespoon of the grated Parmesan to the bowl. Toss gently once more to combine so croutons pick up some dressing and cheese.
Plate and finish
Portion the dressed salad onto plates or a serving bowl. Top with extra shaved or grated Parmesan (about 1/4 cup if using), finish with a few grinds of black pepper, and serve with lemon wedges on the side for optional squeeze.
Optional: Add protein
If using grilled chicken, slice and arrange over the salad just before serving so it remains warm and the dressing doesn't make the croutons soggy.