Caesar Salad Recipe
Chopped romaine tossed in Caesar dressing with croutons and parmesan cheese.
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Ingredients
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Salad
Caesar Dressing
Optional Garnish / Add-ins
Method
Caesar Dressing
- 1
Prepare anchovies and garlic
Place the finely chopped anchovy fillets and minced garlic in a small bowl. Use the back of a spoon to mash them together into a paste to help release their flavor.
- 2
Combine base ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.
- 3
Incorporate anchovy-garlic paste and lemon
Add the anchovy-garlic paste and 2 tablespoons fresh lemon juice to the mayonnaise mixture. Whisk until fully combined.
- 4
Finish dressing
Slowly whisk in the olive oil in a steady stream until the dressing emulsifies and thickens slightly. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon juice to preference. If the dressing is too thick, whisk in up to 1 tablespoon water to thin slightly.
Salad Assembly
- 5
Prepare romaine
Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl. Add 1 tablespoon fresh lemon juice and toss lightly to brighten the lettuce.
- 6
Dress the salad
Add about 3/4 cup of the prepared Caesar dressing to the bowl with the romaine (you can reserve extra dressing). Toss the lettuce gently but thoroughly until evenly coated. Add more dressing if you prefer a heavier coating, up to the remaining amount.
- 7
Add croutons and parmesan
Add 1 cup croutons and 1 cup grated parmesan cheese to the dressed lettuce. Toss briefly to combine so croutons are distributed and cheese sticks to the leaves.
- 8
Season and serve
Taste and finish with up to 1 teaspoon freshly ground black pepper. If desired, shave or sprinkle an additional 1/4 cup parmesan over the top. Serve immediately so croutons remain crisp.
Optional Protein
- 9
If using grilled chicken: slice cooked grilled chicken breasts and arrange on top of the dressed salad just before serving (about 1 breast per 3 cups of salad).