Boston's Caesar Salad Recipe
A traditional Caesar with romaine lettuce, shredded Parmesan, Caesar dressing, and croutons.
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Ingredients
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Salad
Caesar dressing
Croutons (homemade)
Method
Croutons (homemade)
- 1
Prepare and bake
Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil, garlic powder, and 1/8 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake for 8–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool.
Caesar dressing
- 2
Make dressing
In a medium bowl, combine 1/2 cup mayonnaise, 1/2 tablespoon grated Parmesan, minced garlic, and minced anchovy fillets (or anchovy paste). Whisk in 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon black pepper. Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning with salt and more lemon or Worcestershire sauce if desired.
Salad
- 3
Assemble salad
Place the torn romaine lettuce (6 cups) into a large bowl. Add about half of the shredded Parmesan (approximately 1.5 tablespoons) and about two-thirds of the croutons. Pour 3 to 4 tablespoons of dressing over the lettuce (start with less; add more to taste) and gently toss until leaves are evenly coated.
- 4
Finish and serve
Transfer the dressed lettuce to a serving bowl or divide among plates. Top with remaining shredded Parmesan (about 1.5 tablespoons) and the rest of the croutons. Grind a little fresh black pepper over each portion. Serve immediately.