Caesar Salad Recipe
Classic Caesar made with fresh romaine lettuce, croutons, grated romano, and our housemade 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
House Caesar Dressing
Optional Protein (serve on top)
Method
House Caesar Dressing
Prepare anchovies and garlic
Mince the anchovy fillets and garlic together on a cutting board until they form a coarse paste. Use the flat side of a chef's knife to press and scrape the mince into a smooth paste — this mellows sharpness and helps dissolve anchovy flavor into the dressing.
Emulsify dressing
In a medium bowl or food processor, combine the anchovy-garlic paste, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, grated Romano (2 tbsp), kosher salt, and black pepper. With the motor running (if using a processor) or while whisking vigorously, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and slightly thickened and fully emulsified. Taste and adjust: add up to 1 tbsp more lemon juice for brightness or a pinch more salt if needed.
Chill briefly
Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. If not using immediately, it can be kept in an airtight container in the refrigerator for up to 3 days.
Salad
Prepare lettuce
Wash the romaine leaves thoroughly under cold water to remove grit. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Tear or chop into bite-size pieces, measuring about 6 cups loosely packed.
Toss salad
Place the dried romaine in a large mixing bowl. Add 3 to 4 tablespoons of the prepared dressing to start (you can add more to taste). Toss gently but thoroughly with tongs or salad servers until leaves are evenly coated.
Add croutons and cheese
Add the housemade croutons and 3/4 cup of the grated Romano cheese to the dressed lettuce. Toss once more to distribute. Reserve a small pinch of Romano for finishing.
Plate and finish
Divide the tossed salad among 2 to 4 plates (depending on whether serving as a main or side). Sprinkle the reserved Romano on top and grind a little extra black pepper if desired. Serve with lemon wedges on the side for an optional bright squeeze.
Optional protein
If using grilled chicken, place sliced grilled chicken breast atop each portion before serving.