Classic Caesar Salad Recipe
crispy romaine lettuce, parmesan cheese & crunchy croutons tossed in our creamy caesar dressing
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Ingredients
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Salad
Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Trim and discard any brown edges from the romaine hearts. Cut or tear the leaves into bite-sized pieces (aim for about 3 cups packed). Rinse thoroughly if not pre-washed and dry completely using a salad spinner or clean kitchen towel. Dry leaves allow the dressing to cling and keep croutons from going soggy.
- 2
Assemble salad
Place the dried romaine in a large mixing bowl. Add 3/4 cup of the freshly grated Parmesan and 1 cup of croutons to the bowl. Hold back a small amount of Parmesan (about 2 tablespoons) and a few croutons for finishing.
- 3
After dressing the salad (see Dressing section), toss the salad gently but thoroughly so the dressing coats the leaves evenly. Transfer to a serving bowl or platter and sprinkle the reserved Parmesan and remaining croutons on top. Finish with a crack of freshly ground black pepper to taste (about 1 tsp). Serve immediately.
Caesar Dressing
- 4
Combine base ingredients
In a medium bowl or jar, add 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until smooth.
- 5
Add aromatics and anchovy
Stir in the minced garlic (1 tsp) and the minced anchovy fillets or 1 tsp anchovy paste (2 tsp as listed). Use the back of a spoon to mash the anchovy into a paste as you incorporate it so it's evenly distributed.
- 6
Emulsify and finish
Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is slightly thickened and glossy. Stir in 2 tablespoons freshly grated Parmesan and 1 teaspoon salt. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, a pinch more salt if needed, or a little water (1 tsp at a time) to thin to desired consistency.
- 7
If you prefer an ultra-smooth dressing, pulse all dressing ingredients in a small blender or use an immersion blender for 10–15 seconds. Chill for 5–10 minutes if time allows to meld flavors before tossing with the salad.