Caesar Salad Recipe
Make Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Caesar Dressing
Optional protein (for variation)
Method
Salad
Prepare lettuce
Trim and discard root end of romaine hearts. Separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner or pat dry with clean towels. Tear larger leaves into bite-sized pieces so total equals about 3 cups packed.
Assemble base
Place the dried romaine in a large bowl. Hold back about 2 tablespoons of the grated Parmesan for garnish. Add croutons and toss lightly to combine once dressing is ready.
Add protein (optional)
If using grilled chicken, slice thinly and set aside on top of the prepared greens when plating.
Caesar Dressing
Prepare anchovies and garlic
Place anchovy fillets and garlic cloves on a cutting board. Using the flat side of a chef's knife, mash them into a coarse paste. Alternatively, mince very finely. Scrape paste into a medium mixing bowl.
Emulsify dressing
To the anchovy-garlic paste, add mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and red wine vinegar. Whisk until smooth. Slowly drizzle in the extra-virgin olive oil while whisking constantly to create an emulsion. Continue until fully incorporated and dressing is glossy.
Finish dressing
Stir in 1/4 cup grated Parmesan, black pepper, and kosher salt. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice for brightness or a pinch more salt if needed. If dressing is too thick, thin with 1 teaspoon of water at a time to reach desired consistency.
Optional blender method
For an extra-smooth dressing, combine all ingredients except oil in a blender, pulse until smooth, then stream the oil in while blender runs to emulsify.
Final assembly & serving
Add 3 to 4 tablespoons of dressing to the bowl with the romaine and croutons. Toss gently but thoroughly until leaves are evenly coated. Add more dressing, 1 tablespoon at a time, to taste (you will likely use 4–6 tablespoons total).
Sprinkle the reserved 2 tablespoons of grated Parmesan over the tossed salad and finish with freshly ground black pepper. If using grilled chicken, arrange slices on top. Serve immediately with lemon wedges on the side.