Caesar Salad Recipe
Make Caesar Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Croutons
Dressing
Method
Croutons
- 1
Prepare and toast croutons
Preheat oven to 375°F (190°C). Toss the 1/2-inch bread cubes with 3 tbs extra-virgin olive oil, 1 tsp garlic powder and 1 tsp kosher salt on a baking sheet in a single layer. Spread evenly and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the tray.
Dressing
- 2
Make anchovy-garlic paste
On a cutting board, sprinkle a pinch of kosher salt over the garlic cloves and crush them with the flat side of a chef’s knife until a rough paste forms. Add the drained anchovy fillets and continue to mash and scrape the mixture into a smooth paste (about 30–45 seconds).
- 3
Emulsify dressing
In a medium bowl, whisk together the anchovy-garlic paste, 1 egg yolk, 1 tsp Dijon mustard, 2 tbs fresh lemon juice and 1 tsp Worcestershire sauce until combined. While whisking vigorously, slowly drizzle in 6 tbs extra-virgin olive oil in a steady thin stream to form an emulsion and create a creamy dressing. Once thickened, whisk in 1 oz grated Parmesan, 1 tsp freshly ground black pepper and adjust seasoning with up to 1 tsp kosher salt (taste and add less if anchovies are very salty). If you prefer to avoid raw egg, substitute with 1 tbs mayonnaise and whisk the same way.
Salad
- 4
Assemble the salad
Wash and spin dry the romaine lettuce heads. Trim core and tear leaves into bite-size pieces. Place lettuce in a large mixing bowl and add 1 cup Kalamata olives if using.
- 5
Dress and toss
Add about half of the dressing to the lettuce and toss gently with tongs to coat. Add croutons and most of the 3 oz freshly grated Parmesan, reserving a little for garnish. Add more dressing as needed to lightly coat leaves (you may not need all the dressing). Taste and adjust salt and pepper.
- 6
Finish and serve
Transfer the salad to a serving bowl or individual plates. Sprinkle the reserved Parmesan over the top and finish with an extra grind of black pepper. Serve immediately so croutons remain crisp.