Caesar Salad Recipe
Make 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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Salad
Caesar Dressing
Method
Salad
Prepare lettuce
Remove outer damaged leaves from 2 heads of romaine. Separate leaves, wash thoroughly in cold water, and spin dry in a salad spinner or pat dry with clean towels until very dry. Tear or chop leaves into bite-size pieces and place in a large salad bowl.
Add cheese and croutons
Reserve about 2 tablespoons of the grated Parmesan for finishing. Add the remaining Parmesan (about 3/4 cup) and 2 cups of croutons to the bowl with the lettuce. Hold off tossing until dressing is ready.
Season
Just before serving, crack fresh black pepper over the salad to taste (about 1 tsp) and toss with dressing as directed below.
Caesar Dressing
Mince garlic and anchovies
On a cutting board, finely mince 2 garlic cloves and 3 anchovy fillets together until they form a near-paste. Alternatively, smash them with the flat side of a chef's knife and then mince to combine.
Emulsify base
In a medium bowl or the bowl of a small food processor or blender, add the minced garlic-anchovy paste, 1 egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce. Whisk or pulse briefly until blended and a bit glossy.
Slowly incorporate oil
If whisking by hand: while vigorously whisking the egg-yolk mixture, add the extra-virgin olive oil drop by drop for the first minute until the emulsion begins to thicken, then continue adding the oil in a thin, steady stream until fully incorporated (about 1 cup total). If using a blender/food processor: with the motor running, pour the oil in a slow steady stream through the feed tube until emulsified. If you want a lighter texture, incorporate the 2 tablespoons vegetable oil along with the olive oil.
Finish seasoning
Once the dressing is thick and glossy, whisk in 1 teaspoon fine sea salt and taste. Adjust acidity with more lemon juice (up to 1 tablespoon more) or seasoning as needed. If dressing is too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency.
Dress the salad
Pour about half of the dressing over the prepared lettuce, Parmesan, and croutons. Toss gently but thoroughly with salad tongs until leaves are evenly coated. Add additional dressing as desired (reserve a little for guests to add more).
Serve
Transfer salad to individual plates or a large serving bowl. Sprinkle the reserved 2 tablespoons of grated Parmesan over the top and finish with a crack of fresh black pepper. Serve immediately so croutons remain crisp.