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
Method
Salad
- 1
Prepare lettuce
Trim root end of romaine, discard any wilted outer leaves. Rinse leaves under cold water, shake off excess water, then spin in a salad spinner until mostly dry. Chop or tear into 1- to 1.5-inch pieces and transfer to a large salad bowl.
- 2
Add croutons and cheese
Add 1.5 cups croutons to the bowl with the lettuce. Sprinkle 2 tablespoons of the grated Parmesan over the lettuce and croutons; reserve remaining tablespoon for finishing.
- 3
Optional protein
If using grilled chicken, slice warm chicken thinly and arrange on top of the dressed salad after tossing (see dressing step).
Caesar Dressing
- 4
Mince garlic and anchovies
Place the garlic cloves and anchovy fillets on a cutting board and mince together finely with the flat of a knife, or mash into a paste using the side of the blade and a pinch of kosher salt to help break them down.
- 5
Emulsify base
In a medium bowl or the cup of an immersion blender, combine the minced garlic-anchovy paste with the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until smooth and slightly thickened. If using raw egg is a concern, substitute pasteurized egg product.
- 6
Slowly add oil
Very slowly drizzle in the olive oil while whisking constantly to create an emulsion. If you want a lighter texture, alternate or add the neutral oil (grapeseed or canola) in the drizzle. Continue whisking until the dressing is glossy and thick enough to coat the back of a spoon, about 1–2 minutes. If using an immersion blender or food processor, pour oils in a steady stream while blending.
- 7
Season and adjust
Taste the dressing and season with the 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add more lemon juice for brightness or a touch more Worcestershire for depth, adjusting to taste.
- 8
Add Parmesan
Stir in 1 tablespoon of the grated Parmesan into the dressing to integrate cheese flavor throughout.
Assemble
- 9
Dress the salad
Pour about 3–4 tablespoons of the dressing over the romaine and croutons in the large bowl. Using clean salad tongs or two large spoons, toss gently but thoroughly until the leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a wetter salad.
- 10
Finish and serve
Scatter the remaining tablespoon of grated Parmesan over the tossed salad. Grind an additional light sprinkling of black pepper on top if desired. Divide among plates or serve family-style. Serve with lemon wedges on the side so diners can squeeze extra lemon if desired. If using sliced grilled chicken, arrange on top of each portion before serving.