Caesar Salad Recipe
romaine lettuce tossed in a traditional Caesar's dressing (yes, it has anchovies,) topped with grated Parmesan cheese and croutons
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Ingredients
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Salad
Caesar dressing (traditional, contains anchovies)
Method
Caesar dressing (traditional, contains anchovies)
- 1
Prepare aromatics and anchovies
Finely mince the garlic clove and the anchovy fillets together using a chef's knife, then sprinkle a small pinch of coarse salt and mash with the knife blade to form a paste. This helps the anchovies and garlic integrate smoothly into the dressing.
- 2
Emulsify base
Place the egg yolk in a medium bowl (or the bowl of a small food processor). Add the Dijon mustard, lemon juice, Worcestershire sauce and the anchovy-garlic paste. Whisk (or blend briefly) until combined and slightly thickened.
- 3
Slowly add oils to form an emulsion
While whisking constantly (or with the food processor running on low), add the extra-virgin olive oil drop by drop at first until the mixture begins to thicken and emulsify. Once it holds together, stream in the remaining olive oil and the neutral oil in a slow, steady stream until fully incorporated and the dressing is glossy and creamy (about 2–3 minutes total).
- 4
Finish dressing
Stir in the grated Parmesan cheese and taste. Add a small pinch of salt if needed and adjust acidity with more lemon juice if desired. If the dressing is too thick, whisk in up to 1 teaspoon of water to loosen. Set aside at room temperature while assembling the salad (or refrigerate up to 24 hours; bring back to room temp before using).
Salad
- 5
Prepare lettuce
If not already done, core and separate the romaine leaves. Wash thoroughly and dry using a salad spinner or clean kitchen towels. Chop or tear into bite-size pieces and transfer to a large salad bowl.
- 6
Toss lettuce with dressing
Pour about 3–4 tablespoons of the prepared Caesar dressing over the romaine (reserve any extra). Using salad tongs or clean hands, toss the lettuce gently but thoroughly until leaves are evenly coated. Taste and add more dressing as desired (typical ratio is about 3–4 tablespoons for 6 cups of lettuce).
- 7
Add cheese, croutons and season
Sprinkle 2–3 tablespoons of the grated Parmesan over the dressed lettuce and add the croutons. Toss once lightly to distribute. Finish with a grind of freshly ground black pepper to taste and, if desired, an additional light shower of Parmesan.
- 8
Serve
Divide the salad among plates or serve family-style. Offer the reserved dressing at the table for guests who want extra. Serve immediately so croutons remain crisp.