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Ingredients
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Salad
Caesar dressing
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if damaged. Cut each Romaine head crosswise near the base to separate leaves, then rinse thoroughly under cold water. Spin or pat dry until leaves are mostly dry (excess water will dilute the dressing). Tear or chop leaves into bite-size pieces and place in a large salad bowl.
- 2
Add cheese and croutons
Add 3/4 cup of the shaved Parmesan to the bowl with the lettuce and toss lightly to distribute. Add croutons and reserve a small handful (about 2 tablespoons) of shaved Parmesan to finish the salad.
- 3
Finish with pepper after dressing: After tossing with dressing (see dressing steps), finish with freshly ground black pepper to taste.
Caesar dressing
- 4
Combine flavoring ingredients
In a medium bowl, mash the finely chopped anchovy fillets and minced garlic into a smooth paste using the back of a spoon or a fork. This creates the savory base of the dressing.
- 5
Emulsify dressing
Whisk in the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, grated Parmesan, and salt until smooth. While whisking constantly, slowly drizzle in the olive oil to create a slightly glossy, emulsified dressing. Taste and adjust: add more lemon for brightness, salt for seasoning, or a little water (1 tsp at a time) to thin if too thick.
- 6
Dress the salad
Pour about half of the dressing over the prepared Romaine and Parmesan in the large bowl. Toss gently but thoroughly with tongs or salad forks until leaves are evenly coated. Add more dressing as needed to lightly coat leaves to your preference (reserve any extra dressing for serving).
- 7
Plate and finish
Transfer dressed salad to a serving bowl or divide among plates. Scatter the reserved shaved Parmesan on top, add the remaining croutons, and grind fresh black pepper over each serving. Serve immediately.