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
Caesar Dressing
Optional/For Serving
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if damaged. Cut each head of romaine lengthwise, then chop crosswise into 1- to 2-inch pieces. Rinse thoroughly in cold water, spin or pat dry so leaves are mostly dry (dressing adheres better).
- 2
Assemble salad base
Place the dried, chopped romaine into a large salad bowl. Add the croutons and about 3/4 cup of grated Parmesan (reserve some for finishing).
- 3
Add optional protein
If using grilled chicken, slice and arrange on top of the dressed salad just before serving.
Caesar Dressing
- 4
Mince and combine flavors
In a medium bowl, mash the minced garlic and chopped anchovy fillets together with the back of a spoon or a fork to form a coarse paste. This helps disperse the anchovy flavor evenly.
- 5
Whisk dressing
Add the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice, olive oil, salt, and pepper to the garlic-anchovy paste. Whisk vigorously until smooth and slightly emulsified. Taste and adjust seasoning: more lemon for brightness, more salt or anchovy for umami, or a pinch more pepper.
- 6
Adjust consistency
If the dressing is too thick, whisk in up to 1 tablespoon of cold water at a time until you reach a pourable but clingy consistency (about 1–2 tbs total). Chill for 10–15 minutes if time allows to let flavors meld.
Final Assembly & Serving
- 7
Dress the salad
Just before serving, pour roughly 3/4 cup of the prepared dressing over the romaine and croutons (reserve extra dressing for those who want more). Using tongs or salad servers, toss gently but thoroughly until leaves are evenly coated and croutons are distributed.
- 8
Finish and serve
Top the salad with remaining grated Parmesan and extra shavings if desired. Squeeze the reserved fresh lemon half over the salad to taste. Add sliced grilled chicken if using. Serve immediately so croutons stay crisp.
- 9
Storage
Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep remaining salad components separate and assemble just before serving to prevent sogginess.