Caesar Salad Recipe
romaine, radicchio, anchovy, croutons, pecorino
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Ingredients
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Salad
Dressing
Method
Dressing
- 1
Mash anchovy and garlic
On a cutting board or in a small bowl, sprinkle a pinch of coarse salt on the minced garlic and chopped anchovy fillets. Using the flat side of a knife, mash them into a smooth paste (or finely mince and then press with the back of a spoon) until almost paste-like, about 1–2 minutes.
- 2
Combine flavorings
Transfer the anchovy-garlic paste to a medium bowl. Whisk in the Dijon mustard, Worcestershire sauce, and lemon juice until combined, about 30 seconds.
- 3
Emulsify with egg yolk
Add the egg yolk (or mayonnaise) to the bowl and whisk briskly to incorporate. This will help emulsify the dressing.
- 4
Slowly incorporate oil
Very slowly drizzle in the extra-virgin olive oil while whisking constantly to form a smooth, slightly thickened emulsion. Continue until all oil is incorporated, about 1–2 minutes. If the dressing becomes too thick, whisk in 1 teaspoon of water or additional lemon juice to loosen.
- 5
Finish and season
Stir in 2 tablespoons of the grated Pecorino Romano and season with freshly ground black pepper and sea salt to taste. Taste and adjust lemon, salt, or anchovy level as desired. Set aside.
Salad
- 6
Prepare greens
If not already done, wash and dry the romaine hearts thoroughly and tear into bite-size pieces (about 6 cups). Thinly slice the radicchio and add to the romaine to provide color and slight bitterness.
- 7
Toss with dressing
Place the greens in a large mixing bowl. Add about three-quarters of the dressing (reserve some to serve) and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing if needed, but avoid overdressing — the leaves should be lightly coated, not slippery.
- 8
Add croutons and cheese
Add the croutons and toss briefly so they are distributed. Sprinkle the remaining 1 tablespoon of Pecorino over the salad and toss gently once more.
- 9
Plate and finish
Divide the salad among 4 plates or serve family-style. Finish each portion with the remaining dressing drizzled sparingly if desired and an extra grind of black pepper. Optionally shave a few thin slices of Pecorino on top for presentation.