Classic Caesar Salad Recipe
Hearts of Romaine, croutons, parmigiano-Reggiano, Caesar dressing, and croutons.
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Ingredients
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Salad
Caesar dressing
Method
Salad
- 1
Prepare the romaine
Remove any wilted outer leaves from the romaine hearts. Slice each heart lengthwise into quarters and then crosswise into 1–1.5 inch pieces, or tear into bite-sized pieces by hand. Rinse in cold water, spin or pat dry thoroughly with a salad spinner or clean kitchen towels. Excess moisture will dilute the dressing.
- 2
Assemble salad
Place the dried romaine pieces in a large salad bowl. Add 1 cup of croutons and half (about 1/4 cup) of the grated Parmigiano-Reggiano. Hold remaining cheese and croutons to garnish after tossing.
- 3
Finish and serve
Add the dressing (start with 3–4 tablespoons; see dressing directions) to the bowl, then gently toss with salad tongs until leaves are evenly coated. Add additional dressing as needed to lightly coat but not saturate. Sprinkle remaining 1/4 cup grated cheese and remaining 1/2 cup croutons over the top. Season with freshly ground black pepper to taste and serve immediately.
Caesar dressing
- 4
Mince anchovies and garlic
On a cutting board, finely mince the anchovy fillets and garlic together until they form a rough paste. Alternatively, smash the garlic with the flat of a knife and mash anchovies with a fork in a small bowl.
- 5
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
- 6
Incorporate anchovy-garlic
Stir the anchovy-garlic paste into the mayonnaise mixture until fully incorporated.
- 7
Emulsify with oil and cheese
While whisking vigorously, slowly drizzle in the olive oil to create a smooth emulsion. Stir in the 1/4 cup freshly grated Parmigiano-Reggiano. Taste and adjust: add salt sparingly (anchovies and cheese are salty), more lemon juice if brighter acidity is desired, or a pinch more Worcestershire for depth.
- 8
Adjust consistency
If the dressing is too thick, whisk in 1–2 teaspoons of cold water to reach a pourable, clingy consistency that will coat the leaves. Use about 3–4 tablespoons of dressing to start on the salad and reserve the rest for additional servings or storage.