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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Dressing
Salad
Optional garnish
Method
Dressing
- 1
Prepare aromatics
Crush and finely mince the garlic. On a cutting board, sprinkle a pinch of salt over the garlic and use the flat side of a chef's knife to mash it into a paste. Finely chop the anchovy fillets and combine with the garlic paste.
- 2
Emulsify base
In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce until smooth and slightly thickened.
- 3
- 4
Slowly add oil
Very slowly, while whisking constantly, begin to drizzle in the olive oil a few drops at a time to start the emulsion. As the mixture begins to thicken, you can increase to a thin steady stream until all oil is incorporated and dressing is glossy and thick (about 3–5 minutes). If the dressing becomes too thick, whisk in 1 tsp cold water to loosen.
- 5
Finish dressing
Whisk in the grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or anchovy if needed. Set aside.
Salad
- 6
Prepare lettuce
If not already done, wash the romaine hearts thoroughly, spin or pat dry until leaves are mostly dry (excess water will dilute dressing). Tear or chop the leaves into bite-size pieces and place in a large salad bowl.
- 7
Toss with dressing
Add about 3–4 tablespoons of dressing to the lettuce and toss gently with salad tongs or hands to coat evenly. Add more dressing as needed — you want a light, even coating, not drowning.
- 8
Add croutons and cheese
Add the croutons and grated Parmesan to the dressed lettuce and toss once more to combine.
- 9
Plate and garnish
Transfer salad to a serving bowl or divide among plates. Top with a final sprinkle of Parmesan, a grind of black pepper, and optional anchovy fillets or lemon wedges on the side.
