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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Salad
Dressing
Method
Salad
- 1
Prepare lettuce
Remove any wilted outer leaves from 2 heads of romaine. Rinse leaves thoroughly under cold water to remove grit. Shake off excess water and spin in a salad spinner until mostly dry (or pat dry with clean kitchen towels). Tear or chop into bite-size pieces and transfer to a large mixing bowl.
- 2
- 3
Season and optionally garnish
After tossing with dressing (see dressing steps), finish with a grind of freshly ground black pepper (about 1/2 tsp total) and the reserved Parmesan. If using anchovy fillets as garnish, lay them across the top of the salad or chop and sprinkle lightly.
Dressing
- 4
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt (optional), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
- 5
Add savory components
Whisk in 1 finely minced garlic clove and 1 teaspoon anchovy paste (or 2 finely minced anchovy fillets). Add 2 tablespoons freshly grated Parmesan and stir to combine.
- 6
Emulsify with oil
While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is glossy and slightly thickened. Taste and adjust: add 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, and additional lemon juice if you want more brightness.
- 7
Rest dressing
Let the dressing sit 5–10 minutes at room temperature to allow flavors to meld. If making ahead, refrigerate up to 24 hours; stir or whisk again before using (bring to room temperature to loosen if chilled).
- 8