Caesar Salad Recipe
Crisp romaine lettuce, croutons, parmesan cheese and caesar dressing.
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Ingredients
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Salad
Caesar Dressing
Method
Salad
Prepare and dress lettuce
Wash romaine thoroughly: separate leaves, rinse under cold water, and spin or pat dry until crisp. Tear or chop into bite-size pieces (about 1"–1.5"). Place in a large salad bowl.
Just before serving, add croutons and 2 tablespoons grated Parmesan to the bowl. Pour 3/4 of the prepared dressing over the lettuce (reserve remaining dressing for guests who want more). Toss gently but thoroughly to coat leaves without bruising. Taste and season with kosher salt and freshly ground black pepper as needed.
Plate the salad onto individual plates or a serving platter. Sprinkle the remaining 1 tablespoon grated Parmesan and additional croutons on top. Finish with a light grinding of black pepper.
Caesar Dressing
Mince garlic and anchovies
Finely mince the garlic clove and the anchovy fillets together on a cutting board, then sprinkle a pinch of kosher salt on them and mash with the flat side of a knife to form a paste. This helps dissolve flavors into the dressing.
Combine base ingredients
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and the anchovy-garlic paste until smooth.
Emulsify and season
While whisking, slowly stream in the 2 tablespoons of olive oil to slightly thin and emulsify the dressing. Whisk in the 2 tablespoons grated Parmesan and 2 tablespoons lemon juice until combined. Taste and add 1/4 teaspoon salt if needed and more lemon for brightness or Worcestershire for umami.
If the dressing is too thick, whisk in up to 1 tablespoon of cold water to reach desired consistency. Cover and refrigerate at least 15 minutes to let flavors meld (or up to 24 hours). Bring to cool room temperature before tossing with lettuce.