House Or Caesar Salad Recipe
Make House Or Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dressing
Salad
Method
Dressing
- 1
Prepare garlic and anchovies
Mince the garlic finely. If using anchovy fillets, finely chop them or mash into a paste with the garlic using the flat side of a knife or a mortar and pestle.
- 2
Emulsify dressing
In a medium bowl, whisk together the lemon juice, Dijon mustard, Worcestershire sauce, grated Parmesan, mashed garlic-anchovy paste, salt, and black pepper until smooth.
- 3
- 4
Optional blender method
Alternatively, place all dressing ingredients except the oil into a blender, puree briefly, then stream in the oil with the blender running until emulsified and creamy.
Salad
- 5
Prepare lettuces
Remove any wilted outer leaves from the romaine heads. Slice each romaine head lengthwise into 1- to 1.5-inch ribbons, or chop into bite-size pieces if preferred. If using mixed greens, rinse and spin dry both lettuces thoroughly and transfer to a large salad bowl.
- 6
Prepare vegetables
Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber into half-moons to make about 1/2 cup. Thinly slice the red onion into rings, separate, and soak in cold water for 5 minutes if you want milder onion flavor; drain well.
- 7
Assemble salad
Place the prepared romaine and mixed greens (if using) in a large serving bowl. Add the cherry tomatoes, cucumber, and drained red onion on top.
- 8
Add croutons and cheese
Scatter the croutons over the salad and sprinkle the freshly grated Parmesan evenly across the top.
- 9
Dress and toss
Pour about half of the dressing over the salad, then gently toss with salad tongs to coat. Taste and add more dressing as desired (you may not need it all). If making a classic Caesar and serving whole leaves or halved romaine, lightly drizzle dressing and serve with more Parmesan and croutons on top rather than tossing.
- 10
Finish and serve
Season with additional black pepper and a pinch of salt if needed. Serve immediately with lemon wedges on the side for guests to squeeze over the salad.
