Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dressing
Salad
Optional (for protein)
Method
Dressing
- 1
Combine base ingredients
In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon anchovy paste until smooth and emulsified.
- 2
Add aromatics and seasoning
Stir in 2 teaspoons minced garlic. Whisk in 1 cup finely grated Parmesan cheese until incorporated. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness or a pinch more salt if needed.
- 3
Rest
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. If the dressing thickens too much, whisk in up to 1-2 tablespoons water or additional olive oil to reach desired consistency.
Salad assembly
- 4
Prepare lettuce: If not already done, wash and thoroughly dry the Romaine hearts. Tear or chop into bite-sized pieces and place in a large salad bowl. Dry lettuce is key so the dressing clings properly.
- 5
Add croutons: Add 1 cup croutons to the bowl with the lettuce.
- 6
Dress the salad: Spoon about 1/2 to 3/4 cup of the prepared dressing over the lettuce and croutons (adjust amount to taste). Using tongs, toss gently but thoroughly so leaves are evenly coated. Add more dressing gradually if you prefer a wetter salad.
- 7
Finish with cheese and pepper: Add 1 cup shaved Parmesan and toss lightly to distribute. Grind additional black pepper over the top to taste.
- 8
Serve with optional protein: If using grilled chicken, arrange sliced chicken over the tossed salad or serve on the side. Serve immediately so croutons remain crisp.