Caesar Salad Recipe
Make 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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Method
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- 1
Prepare Caesar dressing
In a medium bowl, whisk together pasteurized egg yolks (2), minced anchovy fillets (2), minced garlic (1), Dijon mustard (1 tsp), and Worcestershire sauce (1 tsp). Slowly drizzle in first-press extra virgin olive oil (1/2 cup) while whisking to emulsify, until thickened. Whisk in lemon juice (2 Tbsp) and grated Parmesan (1/4 cup). Season with salt (1/2 tsp) and black pepper (1/4 tsp).
- 2
Wash and prepare lettuce
Rinse romaine lettuce heads and dry thoroughly. Tear into bite-sized pieces and place in a large mixing bowl.
- 3
Prepare croutons
If using store-bought croutons, skip this step. If making homemade croutons, toss 2 cups bread cubes with a little olive oil, salt, and pepper; toast in a 375°F (190°C) oven until golden, about 6–8 minutes. Cool before using.
- 4
Toss salad with dressing and assemble
Pour dressing over the lettuce and toss to coat evenly. Add croutons and grated Parmesan; toss again. Transfer to serving bowls or plates and garnish with shaved Parmesan.
- 5
Serve and adjust
Serve immediately. Offer additional grated Parmesan or a squeeze of lemon on the side for guests who want a stronger tang. If dressing is too thick, whisk in a teaspoon of water or lemon juice to loosen slightly.
