Caesar Salad Recipe
Romaine hearts, Caesar dressing, crisp pancetta, and croutons topped with parmigiano cheese.
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Ingredients
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Salad
Caesar dressing
Crispy pancetta
Croutons
Method
Salad
- 1
Prep Romaine
Trim root ends of romaine hearts, discard any bruised outer leaves. Rinse thoroughly under cold water, shake or spin dry, then pat leaves dry with paper towels. Tear larger leaves into bite-sized pieces and place in a large salad bowl; chill while you prepare other components.
- 2
Shave or finely grate 1 cup Parmigiano-Reggiano and reserve for topping. Reserve additional 1 tablespoon grated cheese for the dressing (listed under dressing).
Caesar dressing
- 3
Make the dressing
In a medium bowl or small food processor, combine 4 anchovy fillets (drain oil), 2 peeled garlic cloves, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 1/2 teaspoon salt. Mash with a fork or pulse until a rough paste forms.
- 4
Whisk in 1 cup mayonnaise until smooth. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking (or continue pulsing in the processor) until the dressing is emulsified. Stir in 1 tablespoon grated Parmigiano-Reggiano and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning with more lemon juice or salt as needed. Refrigerate until ready to toss (can be made up to 24 hours ahead).
Crispy pancetta
- 5
Cook pancetta
Heat a medium skillet over medium heat. Add 1 teaspoon olive oil and 6 oz diced pancetta. Cook, stirring occasionally, until fat renders and cubes are crisp and deep golden, about 6–8 minutes. Transfer pancetta with a slotted spoon to a paper-towel-lined plate to drain. Reserve 1–2 teaspoons of the rendered fat in the pan for extra flavor (optional) or discard.
Croutons
- 6
Make croutons
Preheat oven to 375°F (190°C). Toss 3 cups cubed day-old bread with 2 tablespoons olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring halfway, until crisp and golden. Cool slightly.
Assemble
- 7
Toss and serve
Add cooled croutons and crisp pancetta to the bowl with the torn romaine. Add about 3/4 of the dressing (start with 6 tablespoons and add more to taste). Gently toss with salad tongs until leaves are evenly coated but not soggy. Taste and add more dressing if desired. Transfer to a serving platter or bowls, sprinkle the reserved 1 cup shaved Parmigiano-Reggiano over the top, add freshly ground black pepper, and garnish with lemon wedges. Serve immediately.