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Ingredients
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Salad
Caesar Dressing
Method
Caesar Dressing
- 1
Prepare base
In a medium bowl, whisk together the egg yolks, minced garlic, finely minced anchovy fillets (or 1/2 tsp anchovy paste), Dijon mustard, lemon juice, and Worcestershire sauce until smooth and slightly thickened.
- 2
Emulsify
Very slowly, while whisking constantly, drizzle in a few drops of the olive oil to begin forming an emulsion. Continue to add the olive oil in a slow, steady stream, whisking vigorously until the mixture thickens and becomes glossy. Once about three-quarters of the olive oil is incorporated, begin to alternate small amounts of the neutral oil with the olive oil to stabilize the dressing and round out flavor.
- 3
Finish dressing
Stir in the 1/4 cup grated Parmesan, season with 1/2 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed. If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency. Refrigerate for at least 15 minutes to meld flavors (up to 24 hours).
Salad Assembly
- 4
Prepare lettuce
Trim the core from each romaine head, separate the leaves, and dry thoroughly (use a salad spinner or pat dry with towels). Tear larger outer leaves into bite-size pieces, leaving inner tender leaves whole or halved.
- 5
Toss salad
Place the prepared romaine in a large bowl. Add about three-quarters of the dressing (reserve some to serve), and toss gently but thoroughly so the leaves are evenly coated. Add the croutons and toss once more.
- 6
Plate and finish
Divide the dressed salad among 4 plates or one large serving bowl. Sprinkle the remaining 1 cup grated Parmesan over the top, grind additional black pepper to taste, and add lemon wedges alongside. Serve immediately, passing extra dressing on the side.