Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Optional Protein
Method
Dressing
Prepare ingredients
Mince the anchovy fillets finely (or measure anchovy paste). Peel and very finely mince the garlic. Grate 2 tablespoons of Parmesan for the dressing and measure lemon juice and other liquid ingredients.
Combine base
In a medium bowl, whisk together 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt until smooth. Add 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce; whisk to combine.
Add flavorings
Stir in the minced anchovy and minced garlic. Add 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, and 3 tablespoons extra-virgin olive oil. Whisk continuously until the dressing emulsifies and becomes glossy.
Finish and season
Whisk in 2 tablespoons grated Parmesan. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to taste. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it coats the back of a spoon. Refrigerate briefly if not using immediately.
Salad Assembly
Prepare lettuce
Wash and dry the romaine leaves thoroughly (use a salad spinner or pat dry). Chop or tear into bite-sized pieces and place in a large salad bowl. Refrigerate until crisp if prepared ahead.
Toss salad
Add 1 cup freshly grated Parmesan and 2 cups croutons to the bowl with the romaine. Spoon about 4–6 tablespoons of the dressing over the greens (start with less; you can add more). Using salad tongs or clean hands, gently toss until leaves are evenly coated and croutons distributed. Taste and add more dressing if desired.
Plate and finish
Divide the dressed salad among 4 plates or serve family-style. Sprinkle additional grated Parmesan to taste. Grind a little extra black pepper on top and serve with lemon wedges on the side for squeezing.
Optional Protein — Cooked Chicken
Season chicken
If adding chicken, pat 2 boneless skinless chicken breasts dry. Rub with 1 tablespoon olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Cook chicken
Heat a skillet over medium-high heat. Add a small drizzle of oil and cook the chicken breasts 5–6 minutes per side (depending on thickness) until a thermometer reads 165°F (74°C) in the thickest part and juices run clear. Let rest 5 minutes, then slice thinly.
Add to salad
Place sliced chicken on top of plated Caesar salad or toss slices gently with the tossed salad before serving.