Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Optional Protein & Garnish
Method
Salad
- 1
Prepare lettuce
Trim root end of romaine heads, discard outer wilted leaves, then cut each head lengthwise into quarters. Rinse thoroughly and spin dry in a salad spinner (or pat dry with towels). Chop or tear romaine into roughly 1- to 2-inch pieces.
- 2
Assemble salad base
Place the dried romaine pieces into a large salad bowl. Reserve 2 tablespoons of the grated Parmesan to sprinkle over the finished salad and add the remaining Parmesan to the bowl with the lettuce or keep separate to toss with dressing.
- 3
Add croutons
Add 2 cups of croutons to the bowl just before tossing so they remain crisp.
Dressing
- 4
Mince garlic and anchovies
On a cutting board, finely mince the 2 garlic cloves and the 4 anchovy fillets together until they form a coarse paste. Alternatively, mash them in a bowl with the side of a knife or use a microplane for the garlic and anchovies.
- 5
Make base emulsion
In a medium bowl or the bowl of a food processor, whisk together the 2 egg yolks, 1 tsp Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and the garlic-anchovy paste until smooth and slightly thickened.
- 6
Slowly incorporate oil
With vigorous whisking (or while the food processor is running on low), very slowly drizzle in the 1 cup extra-virgin olive oil and 2 tablespoons neutral oil in a thin, steady stream to create a creamy, stable emulsion. If the dressing becomes too thick, add 1–2 teaspoons of warm water or extra lemon juice to loosen.
- 7
Finish dressing
Stir in 2 tablespoons grated Parmesan, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed.
- 8
Safety note (if using raw eggs)
If concerned about raw egg yolks, use pasteurized egg yolks or substitute 3 tablespoons mayonnaise and 1 tablespoon water for the raw yolks; proceed the same way to finish dressing.
Optional Protein & Garnish
- 9
Cook optional grilled chicken
If adding chicken, season 2 boneless skinless chicken breasts with salt and pepper and grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
- 10
Toss and serve
Pour about 3/4 cup of dressing over the romaine (you may not need all the dressing; reserve extra to pass at the table). Toss gently but thoroughly to coat leaves. Add reserved 2 tablespoons grated Parmesan and toss lightly. Top with sliced grilled chicken if using, garnish with lemon wedges and a few extra cracks of black pepper, and serve immediately so croutons stay crisp.