Caesar Salad Recipe
Crisp Romaine Lettuce with Croutons & Grated Cheese, topped with Our Creamy Caesar Dressing
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Ingredients
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Salad
Creamy Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Remove any wilted outer leaves from the Romaine. Rinse heads under cold water, shake off excess water, then dry thoroughly using a salad spinner or clean towels. Trim core and chop or tear leaves into 1- to 2-inch pieces. Place in a large mixing bowl and chill briefly if desired.
- 2
Assemble cheese and croutons
Grate Parmesan finely. Add the measured grated Parmesan and croutons to the bowl with the chopped Romaine, but do not toss with dressing yet — reserve until just before serving to keep croutons crisp.
- 3
Season
When ready to serve, add freshly ground black pepper to taste over the salad after tossing with dressing.
Creamy Caesar Dressing
- 4
Combine base ingredients
In a medium bowl or small blender jar, add 1 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce.
- 5
- 6
Adjust seasoning & consistency
Taste the dressing and add about 1/2 teaspoon salt and more lemon juice, salt, or Worcestershire sauce as needed. If the dressing is too thick, whisk in additional olive oil 1 teaspoon at a time or a little cold water until you reach a creamy but pourable consistency (about 1–2 teaspoons). The dressing should coat a spoon but still drizzle.
- 7
Chill briefly
For best flavor, cover and refrigerate dressing for at least 10 minutes to let flavors meld. If you used anchovy fillets, let it rest up to 30 minutes. Stir again just before using.
- 8
Dress the salad
Just before serving, add 3/4 to 1 cup of the dressing to the bowl with the chopped Romaine and half of the grated Parmesan and croutons. Using salad tongs, toss gently but thoroughly so leaves are evenly coated. Add more dressing if desired, a tablespoon at a time, until lightly but evenly coated.
- 9
Finish and serve
Plate or return to serving bowl. Sprinkle the remaining Parmesan over the top, add the remaining croutons, and finish with freshly ground black pepper to taste. Serve immediately.