Chef's Caesar Salad Recipe
chopped romaine hearts, hand-grated parmesan, garlic croutons, creamy caesar dressing
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 Base
Croutons
Dressing
Method
Preparation of Salad Base
- 1
Chop Romaine Hearts
Wash the romaine hearts thoroughly under running water. Dry them with a salad spinner or paper towels. Chop the romaine into bite-sized pieces and place them in a large salad bowl.
- 2
Grate Parmesan Cheese
Using a box grater or a food processor, grate 1 cup of parmesan cheese. Set aside half a cup for the dressing and the other half for topping the salad.
Crouton Preparation
- 3
- 4
Bake Croutons
Spread the coated bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes or until golden brown, tossing halfway through to ensure even browning. Remove from the oven and let cool.
Dressing Preparation
- 5
Make Caesar Dressing
In a mixing bowl, combine mayonnaise, 1/2 cup of grated parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper. Whisk until well blended and creamy.
Assembly
- 6
Combine Ingredients
In the bowl with the chopped romaine, add the creamy Caesar dressing and toss until the lettuce is evenly coated.
- 7
Add Croutons and Parmesan
Top the salad with the homemade croutons and the reserved grated parmesan cheese. Toss gently to combine.
