Caesar Recipe
with classic dressing, herb sourdough croutons, Reggiano Parmigiano (anchovies on request)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Dressing Ingredients
Crouton Ingredients
Method
Salad Preparation
- 1
Prepare the Lettuce
Wash the Romaine lettuce thoroughly under cold water. Remove the outer leaves, and chop the lettuce into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
- 2
Grate the Cheese
Using a cheese grater, grate the Reggiano Parmigiano cheese. Set aside a portion for topping the salad later.
- 3
Prepare Anchovies (Optional)
If using anchovies, chop them finely and set aside.
Dressing Preparation
- 4
Make the Dressing
In a medium bowl, mash the garlic cloves with a fork. Add the egg yolks, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until combined.
- 5
Incorporate Olive Oil
Slowly drizzle in the olive oil while continuously whisking to create an emulsified dressing. Season with salt and black pepper to taste.
Crouton Preparation
- 6
- 7
Bake the Croutons
Spread the bread cubes on a baking tray in a single layer. Bake for 10-15 minutes or until golden brown and crispy, stirring halfway through to ensure even cooking.
Assemble the Salad
- 8
Combine Ingredients
In the salad bowl with the chopped lettuce, add the prepared dressing and toss gently to coat.
- 9
Add Croutons and Cheese
Top the salad with the baked croutons, grated Reggiano Parmigiano cheese, and chopped anchovies if using.
- 10
Serve
Serve immediately while the croutons are still warm.