Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. 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.
Salad
Dressing
Optional protein
Method
Dressing
- 1
Prepare anchovies and garlic
Place the anchovy fillets on a cutting board, sprinkle with a little salt, and finely chop until they form a paste. Mince the garlic cloves and, if desired, smash with the side of a knife and chop to form a paste; combine with anchovy paste.
- 2
Emulsify dressing
In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, and 0.25 cup grated Parmesan. While whisking steadily, slowly drizzle in 2 tablespoons olive oil until the dressing is glossy and emulsified. Taste and season with 1/4 tsp salt and freshly ground black pepper to taste (about 1/4–1/2 tsp). If the dressing is too thick, whisk in 1–2 teaspoons of water or more lemon juice to reach desired consistency.
- 3
Adjust and chill
Cover and refrigerate dressing for at least 10 minutes to let flavors meld. Rewhisk before using.
Salad
- 4
Prepare lettuce
Remove any wilted outer leaves from romaine. Slice off the root end, then separate leaves. Rinse leaves under cold water and spin or pat dry thoroughly. Chop or tear leaves into roughly 2–3 inch pieces and transfer to a large salad bowl.
- 5
Add cheese and croutons
Add 3/4 cup of the freshly grated Parmesan to the lettuce and add 1.5 cups croutons (reserve a small handful for garnish). Toss lightly so the cheese begins to adhere to the leaves.
- 6
Dress the salad
Start by adding about half of the dressing to the lettuce, then toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing a tablespoon at a time until desired coverage is reached (you may not need all the dressing).
- 7
Plate and finish
Divide the dressed salad among plates or serve family-style. Sprinkle remaining 1/4 cup grated Parmesan over the top, add reserved croutons, and finish with a few grinds of fresh black pepper.
Optional protein
- 8
Cook chicken (if using)
If adding chicken, pat breasts dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook breasts 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly and arrange atop or alongside salad.