Caesar Salad Recipe
Make Caesar Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
BREAKFAST brunch
Method
BREAKFAST brunch
- 1
Wash and prep greens
Rinse the romaine lettuce thoroughly, dry well (spin-dry or pat dry) and tear into bite-sized pieces. Set aside in a large bowl.
- 2
Make croutons
Toss day-old bread cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and bake at 375°F (190°C) for 8-10 minutes, turning once, until golden and crispy. Remove and cool.
- 3
Prepare dressing
In a medium bowl, whisk together egg yolks, minced anchovy, minced garlic, lemon juice, and Dijon mustard until smooth. Slowly whisk in 1/2 cup extra-virgin olive oil to emulsify. Whisk in 1/4 cup grated Parmesan and season with salt and pepper to taste.
- 4
Toss salad
In a large serving bowl, add the chopped romaine. Pour in dressing and toss to coat. Add croutons and 1/2 cup grated Parmesan; toss again to distribute. Check seasoning and adjust with pepper if desired.
- 5
Serve
Divide among plates and serve immediately. For a brunch twist, top each plate with a soft-poached or fried egg if desired.
