Caesar Salad Recipe
Romaine lettuce with shaved parmesan cheese.
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Ingredients
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Salad
Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Remove any wilted outer leaves from the romaine. Trim the stem end and cut each head lengthwise into quarters (or chop into bite-sized pieces if preferred). Rinse thoroughly under cold water, then spin in a salad spinner or pat dry with clean kitchen towels until leaves are crisp and mostly dry.
- 2
Assemble base
Place the dried romaine in a large salad bowl. Add the croutons and freshly ground black pepper.
- 3
Finish and serve
When dressing is ready, pour enough dressing over the lettuce to lightly coat (start with about 3/4 cup), then toss gently with tongs until evenly coated. Add shaved Parmesan and toss once more. Taste and add additional dressing, salt, or pepper as desired. Serve immediately.
Caesar Dressing
- 4
Combine aromatics
In a medium bowl, mash the anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon until a paste forms.
- 5
Emulsify dressing
Add the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, and olive oil to the anchovy-garlic paste. Whisk vigorously until smooth and emulsified. Taste and adjust seasoning with additional salt, lemon juice, or Worcestershire sauce if desired.
- 6
Chill briefly
If time permits, cover and refrigerate the dressing for 15–30 minutes to allow flavors to meld. Whisk again before using.