Caesar Salad Recipe
Make Caesar Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the dressing
For the salad
Optional / for garnish
Method
For the dressing
- 1
Prepare anchovy and garlic
If using anchovy fillets, place them on a cutting board, sprinkle with a pinch of salt, and finely mince into a paste. Mince the garlic finely. If using anchovy paste, measure 1 tsp and mix with the minced garlic.
- 2
Emulsify base
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.
- 3
- 4
Finish dressing
Stir in 1 tablespoon grated Parmesan. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or salt — add up to 1 more teaspoon lemon juice or 1/4 tsp salt if needed. Cover and refrigerate for at least 10 minutes to let flavors meld (or up to 2 days).
For the salad
- 5
Prepare lettuce
Wash the romaine thoroughly, then spin or pat dry very well. Tear into bite-sized pieces and transfer to a large salad bowl. Dry leaves help the dressing cling and prevent dilution.
- 6
Toss with dressing
Start with about 3 tablespoons of the dressing and drizzle over the lettuce. Gently toss to coat evenly using salad servers or clean hands. Add additional dressing a tablespoon at a time until leaves are lightly but evenly coated (typically 3–4 tbs total for 6 cups lettuce).
- 7
Add cheese and croutons
Add 3/4 cup of the shaved/grated Parmesan and the croutons to the bowl. Toss gently to combine so croutons are distributed but not pulverized.
- 8
Plate and finish
Divide the salad among plates or serve family-style. Top each portion with a final sprinkle of the remaining Parmesan (about 1/4–1/3 cup), a grind of black pepper, and optional anchovy fillets or lemon wedges to squeeze over the salad.