Classic Caesar Salad Recipe
Make Classic 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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Dressing
Salad
Optional Protein
Method
Dressing
- 1
Prep anchovies and garlic
If using anchovy fillets, finely chop them and place in a medium bowl. Mince the garlic finely or crush with a garlic press and add to the bowl.
- 2
Combine base ingredients
Add the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and olive oil to the bowl with the anchovies and garlic.
- 3
Emulsify and season
Whisk the mixture vigorously until smooth and slightly thickened. Stir in 1 tablespoon freshly grated Parmesan. Taste and season with salt and freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired consistency.
- 4
Adjust flavors
If you want a brighter dressing, add an additional 1/2 teaspoon lemon juice. If you prefer more umami, add another small anchovy or 1/4 teaspoon Worcestershire. Cover and refrigerate if not using immediately; allow at least 10 minutes for flavors to meld.
Salad
- 5
Prepare lettuce
Wash romaine leaves thoroughly, spin or pat dry until mostly moisture-free. Chop or tear into bite-sized pieces and place in a large salad bowl.
- 6
Add croutons and cheese
Add the croutons and 3 tablespoons of the freshly grated Parmesan to the bowl with the lettuce.
- 7
Dress the salad
Start by adding about 3 tablespoons of dressing to the lettuce and toss gently with salad tongs. Continue adding dressing, 1 tablespoon at a time, until the leaves are evenly coated to your preference (approximately 4–6 tablespoons total for 3 cups lettuce).
- 8
Finish and serve
Taste and season with additional salt and pepper if needed. Plate the salad, sprinkle remaining Parmesan over the top, add lemon wedges at the side for optional squeezing, and serve immediately. If adding sliced cooked chicken, arrange it on top after tossing with dressing.
Optional Croutons (if making homemade)
- 9
Preheat oven to 375°F (190°C). Cut 2 cups day-old bread into 1/2-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread on a baking sheet and bake 10–12 minutes, tossing halfway, until golden and crisp. Cool and use in salad.