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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Salad
Dressing
Optional garnish / add-ins
Method
Dressing
- 1
Prepare anchovies and garlic
If using anchovy fillets, place them on a cutting board and finely mince into a paste. Add a pinch of salt and use the flat side of a chef's knife to press and smear the anchovies until they almost dissolve. Finely grate or mince the garlic and mash it with the anchovy paste.
- 2
Whisk base
In a medium bowl, combine the mayonnaise and Greek yogurt (or sour cream). Whisk until smooth.
- 3
Add flavorings
Whisk in the lemon juice, Dijon mustard, Worcestershire sauce, and the anchovy-garlic mixture. Continue whisking until the mixture is uniform.
- 4
Finish dressing
Slowly drizzle in the olive oil while whisking to emulsify the dressing. Taste and season with salt and freshly cracked black pepper to taste. If the dressing is too thick, whisk in 1–2 teaspoons of water or more lemon juice to reach desired consistency. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).
Salad assembly
- 5
Prepare lettuce
Tear or chop the washed and thoroughly dried romaine hearts into bite-size pieces. Place in a large salad bowl. Using clean hands or a salad spinner ensures leaves are dry so dressing clings well.
- 6
Combine salad
Add 3/4 of the grated Parmesan and all of the croutons to the lettuce. Drizzle about half of the dressing over the greens.
- 7
Toss to coat
Using tongs or salad servers, toss the lettuce, croutons, cheese, and dressing gently but thoroughly so leaves are evenly coated. Add more dressing a little at a time until desired coating is reached (you may not need all dressing).
- 8
Plate and garnish
Divide the dressed salad between serving plates or bowls. Sprinkle remaining Parmesan over the top, add a few grinds of fresh black pepper, and place lemon wedges alongside. If using grilled chicken, top each portion with sliced chicken. Serve immediately.