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
Optional protein (for serving)
Method
Caesar dressing
- 1
Prepare aromatics
Mince the garlic cloves and finely chop the anchovy fillets (if using). Finely mince the shallot if you chose to include it.
- 2
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard and Worcestershire sauce until smooth.
- 3
Incorporate anchovy and garlic
Add the minced garlic, chopped anchovies and minced shallot to the mayonnaise mixture. Whisk to combine, breaking up any anchovy pieces until incorporated.
- 4
Add cheese and season
Stir in 2 tablespoons grated Parmesan (or Pecorino). Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon for brightness.
- 5
- 6
Chill briefly
Cover and refrigerate the dressing for at least 10 minutes to let flavors marry. If the dressing firms in the fridge, whisk again before using.
Salad assembly
- 7
Prepare lettuce
Wash the romaine leaves thoroughly, dry well using a salad spinner or clean kitchen towel, then roughly chop or tear into bite-sized pieces. Place 6 cups of chopped romaine into a large salad bowl.
- 8
Dress the lettuce
Add about 3 to 4 tablespoons of the prepared dressing to the lettuce (start conservative). Toss gently but thoroughly with salad tongs to coat leaves evenly. Add more dressing a tablespoon at a time until the leaves are lightly and evenly coated (typically 4–6 tablespoons total, depending on preference).
- 9
Add cheese and croutons
Sprinkle 3 tablespoons freshly grated Parmesan over the dressed lettuce and add 1 1/2 cups croutons. Toss gently once to distribute.
- 10
Plate and finish
Divide the salad among plates or serve family-style. Finish with an extra grating of Parmesan and a few cracks of black pepper. Serve lemon wedges on the side for diners to squeeze if desired.
Optional protein
- 11
Add protein (if using)
Top each portion with sliced cooked chicken breast or 6–8 cooked shrimp. If adding warm protein, serve immediately so lettuce stays crisp.
