Romaine Caesar Recipe

Prepare Romaine

Trim the root end of the romaine heads and remove any damaged outer leaves. Slice each head lengthwise into quarters or halves depending on desired serving pieces. Rinse under cold water, shake off excess water, and spin dry in a salad spinner or pat dry thoroughly with clean towels. Chill briefly if desired.

Assemble Salad

Place the dried romaine pieces in a large chilled bowl. Add about 1 cup of shaved Parmesan and 2 cups of croutons to the bowl. Hold additional shaved Parmesan for finishing. Reserve freshly ground black pepper to finish.

Mince Garlic and Anchovies

On a cutting board, finely mince the garlic cloves and anchovy fillets together until they form a fairly smooth paste. Alternatively, mash them with the flat side of a knife and then chop repeatedly.

Whisk Base

In a medium bowl, combine the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce and the garlic-anchovy paste. Whisk vigorously until the mixture becomes slightly thickened and pale, about 30–45 seconds.

Emulsify Oils

While whisking constantly, begin to drizzle in the extra-virgin olive oil very slowly (drop by drop at first), then in a thin steady stream until incorporated. Follow with the neutral oil in the same manner to help stabilize the emulsion. Continue whisking until dressing is thick and glossy, about 2–3 minutes total. If mixture becomes too thick, whisk in up to 1 tablespoon cold water to loosen.

Finish Dressing

Stir in the grated Parmesan and kosher salt. Taste and adjust seasoning with additional lemon juice for brightness or salt if needed. If you prefer a lighter dressing, whisk in 1–2 tablespoons of water. Transfer dressing to a container and chill briefly if not using immediately. Note: If worried about raw egg, use pasteurized egg yolks or substitute 3 tablespoons mayonnaise.

Dress the Salad: Pour 3–4 tablespoons of dressing over the romaine, Parmesan and croutons in the large bowl. Toss gently but thoroughly with two large spoons or salad tongs so all leaves are lightly coated. Add more dressing as needed — aim for a thin, even coating rather than drowning the leaves.

Plate and Garnish: Transfer the dressed romaine to a serving platter or divide among plates. Scatter remaining shaved Parmesan over the top. Grind freshly ground black pepper over the salad to taste (about 1/2 to 1 tsp). Add a few extra croutons on top for crunch.

Serve immediately: Caesar is best served right away while lettuce is crisp and croutons are crunchy.