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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Caesar Dressing
Salad
Optional Protein
Method
Caesar Dressing
Prepare aromatics
Mince the anchovy fillets finely and mash them with the minced garlic on a cutting board or in a small bowl to form a paste. This mellows the anchovy flavor and helps it incorporate smoothly.
Combine base
In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.
Emulsify dressing
Whisk in the Dijon mustard and Worcestershire sauce. Slowly drizzle in the 2 tablespoons of olive oil while whisking to help emulsify the dressing.
Add flavorings
Stir in the lemon juice, the anchovy-garlic paste, grated Parmesan, salt, and pepper. Taste and adjust seasoning — add more lemon if you want brighter acidity, or a pinch more salt for saltiness.
Rest
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 48 hours; bring to slightly above refrigerator temperature (5–10 minutes at room temp) and whisk before using.
Salad Assembly
Prepare lettuce
Ensure Romaine is washed thoroughly and completely dried (use a salad spinner or pat with towels). Chop or tear Romaine into bite-sized pieces and place in a large salad bowl.
Add croutons and cheese
Toss in the croutons and 1/4 cup of the shaved Parmesan into the dressed lettuce, reserving some for garnish.
Plate and garnish
Divide the salad among 4 plates or serve family-style. Top each portion with remaining shaved Parmesan. If desired, shave a little extra grated Parmesan from the dressing ingredients on top and finish with a light squeeze of fresh lemon over each portion.
Optional Protein (if using)
Grilled chicken
If using grilled chicken, season breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly and arrange on top of each salad portion.
Cooked shrimp
If using shrimp, sauté peeled shrimp in 1 tablespoon olive oil over medium-high heat 1–2 minutes per side until opaque and cooked through. Season with a pinch of salt and pepper and arrange on salad.