Caesar Salad Recipe
Romaine lettuce croutons, parmesan.
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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. Cut the heads lengthwise into quarters, then chop crosswise into bite-sized pieces (or tear by hand). Rinse thoroughly in cold water, spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Transfer to a large mixing bowl.
- 2
Add cheese and croutons
Add the shaved Parmesan and croutons to the bowl with the romaine. Hold off tossing until dressing is ready so the croutons remain crisp until service.
Caesar dressing
- 3
Combine base ingredients
In a medium bowl or jar, mash the minced anchovy fillets with the minced garlic and salt to form a coarse paste. Whisk in the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
- 4
Emulsify
While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing thickens and emulsifies. Alternatively, pulse briefly in a blender or use an immersion blender for 10–15 seconds.
- 5
Finish dressing
Stir in the grated Parmesan and taste. Adjust seasoning with additional salt, lemon juice, or black pepper as desired.
- 6
Dress the salad
Pour about half the dressing over the romaine, Parmesan, and croutons. Toss gently and taste; add more dressing as needed to lightly coat leaves without making them soggy (typically total dressing used is 3–4 Tbsp for this quantity). Finish with a fresh grind of black pepper.