Tossed Caesar Recipe
romaine | parmesan | croutons | caesar dressing
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Ingredients
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Salad
Caesar dressing
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if wilted. Roughly chop or tear romaine into bite-size pieces, then spin or pat dry until no excess moisture remains.
- 2
Combine salad components
Place the dried romaine in a large salad bowl. Add 1/2 cup of the grated parmesan and the croutons. Hold remaining parmesan for finishing.
- 3
Dress and toss
Pour about half of the prepared dressing over the lettuce and gently toss using salad tongs until leaves are evenly coated. Add more dressing as needed to reach desired coating—aim for all leaves lightly coated but not swimming.
- 4
Finish and season
Taste and adjust seasoning with salt if needed and a few grinds of black pepper. Transfer to a serving bowl or plates and shave or sprinkle remaining parmesan on top.
Caesar dressing
- 5
Prep anchovy and garlic
Finely mince anchovy fillets (or measure anchovy paste) and mince the garlic clove. Using the side of a chef's knife, mash them together with a pinch of salt into a coarse paste — this mellows sharpness and helps flavor disperse.
- 6
Emulsify dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard and Worcestershire sauce until smooth. Whisk in the anchovy-garlic paste. While whisking, slowly drizzle in the olive oil to create a slightly thick, creamy emulsion.
- 7
Adjust and rest
Taste the dressing and add salt or more lemon if needed. If too thick, thin with 1–2 teaspoons of water. Let the dressing sit at room temperature for 10 minutes (or chill up to 2 hours) to let flavors meld before using.