Caesar Salad Recipe
(Includes Dressing on the Side)
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Ingredients
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Salad
Dressing (served on the side)
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if wilted. Cut each romaine head crosswise into 1–1.5 inch ribbons or halve lengthwise and slice into bite-size pieces. Rinse thoroughly under cold water and spin dry in a salad spinner or pat dry with clean towels until leaves are crisp.
- 2
Dress optional
Because dressing is served on the side, transfer the dried lettuce to a large chilled bowl and keep refrigerated or covered until ready to serve.
- 3
Add cheese and croutons at service
Shave or grate 1/2 cup of the Parmesan and reserve 1/4 cup for garnish. Place croutons in a small bowl or keep separately so guests can add them. Just before serving, toss or let guests add 1/2 cup (or to taste) Parmesan and 1 to 1.5 cups croutons to their portions.
- 4
Finish
Cut the reserved lemon into wedges for optional squeezing at the table. Grind fresh black pepper over the salad or let guests add pepper to taste.
Dressing (served on the side)
- 5
Combine anchovy and garlic
On a cutting board, use the flat side of a chef's knife to mince the anchovy fillets and garlic together into a paste. Alternatively, smash them together in a small bowl with the back of a spoon or use a microplane to finely grate the garlic and anchovies.
- 6
Emulsify base
In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the anchovy-garlic paste and whisk to combine.
- 7
Add seasonings
Whisk in the Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan (2 tbs), and red wine vinegar (if using). Continue whisking until smooth.
- 8
Thin and finish
Slowly drizzle in the olive oil while whisking constantly to create a creamy emulsion. Taste and season with 1/4 tsp salt and freshly ground black pepper (to taste). Adjust acidity with additional lemon juice or a few drops of red wine vinegar if needed.
- 9
- 10