Caesar Salad Recipe
Make Caesar Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Anchovy-Garlic Caesar Dressing
Optional Grilled Chicken
Method
Salad
Prepare lettuce
Cut off root end, discard outer wilted leaves. Rinse romaine thoroughly, dry using a salad spinner or pat dry with clean towels. Chop or tear into 1- to 2-inch pieces and place in a large salad bowl.
Add cherry tomatoes if using, halved, and add 1 cup croutons to the bowl. Reserve extra croutons for topping if desired.
Shave or grate Parmesan: using a vegetable peeler or microplane, shave or grate remaining 1/2 to 1/2 cup Parmesan over the salad, reserving some for garnish.
Anchovy-Garlic Caesar Dressing
Mince anchovies and garlic
Finely mince the anchovy fillets and garlic cloves together on a cutting board using the flat side of a chef's knife to mash into a paste. This helps them integrate smoothly into the dressing.
Emulsify dressing
In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, salt, and black pepper until combined. Continue whisking while slowly drizzling in the 1/2 cup extra virgin olive oil until the dressing is glossy and emulsified. Taste and adjust seasoning: add a little more lemon for acidity, salt for saltiness, or pepper to taste.
If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of water or additional lemon juice until desired consistency is reached.
Assemble
Add 3 to 4 tablespoons of dressing to the prepared romaine and toss gently with tongs until leaves are evenly coated. Add additional dressing sparingly — Caesar is best lightly dressed so leaves remain crisp.
Sprinkle the remaining croutons over the top and shave extra Parmesan for garnish. Grind a little more black pepper over the salad and serve immediately.
Optional Grilled Chicken
Season and cook chicken
If adding chicken, pat breasts dry and rub with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Preheat a grill or grill pan to medium-high. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly across the grain.
Arrange sliced chicken over the dressed salad just before serving.