Caesar Salad Recipe
Make Caesar Salad Recipe in just 35m. 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
Preheat
Preheat oven to 200°C (400°F). Line a baking sheet with parchment or foil.
- 2
Prep bread
Place the cubed bread (3 cups) in a large bowl.
- 3
- 4
Bake
Spread the cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring or shaking the pan halfway through, until golden and crisp. Remove and let cool completely on the sheet (they will crisp further as they cool).
Dressing
- 5
Make garlic-anchovy paste
On a cutting board, sprinkle a little coarse salt on the garlic cloves and finely mince them. Add the anchovy fillets and finely mash both into a smooth paste with the side of a knife or mince on a board. Alternatively, use a small mortar and pestle or a food processor for a smoother paste.
- 6
Combine base ingredients
In a medium bowl, whisk together the garlic-anchovy paste, egg yolk, 1 tbs Dijon mustard, 2 tbs lemon juice, and 1 tsp Worcestershire sauce until thoroughly combined and slightly thickened.
- 7
- 8
Finish & season
Whisk in 0.5 cup grated Parmesan until incorporated. Season the dressing with 0.5 tsp salt and 0.5 tsp freshly ground black pepper. Taste and adjust lemon, salt or pepper as needed. If using raw egg is a concern, substitute 2 tbs mayonnaise and omit the egg yolk.
Salad assembly
- 9
Prepare lettuce
Trim the romaine lettuce, separating leaves. Rinse thoroughly and dry completely in a salad spinner or with paper towels. Tear the leaves into bite-size pieces and place in a large mixing bowl.
- 10
Dress the greens
Pour about half of the dressing over the lettuce and toss gently but thoroughly using salad tongs or clean hands to coat the leaves evenly. Add more dressing a little at a time until the leaves are lightly but evenly coated (you may not need all the dressing).
- 11
Add croutons & cheese
Add the cooled croutons to the tossed lettuce and sprinkle 0.5 cup shaved Parmesan over the top. Toss once gently to distribute.
- 12
Finish & serve
Taste and finish with an additional squeeze of lemon if desired, and sprinkle the remaining 0.25 tsp salt and 0.25 tsp freshly ground black pepper to taste. Serve immediately on chilled plates so the croutons remain crisp.
