Caesar Salad Recipe
Romaine, Croutons, Shaved Parmesan and Caesar Dressing
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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 crosswise into bite-sized pieces (about 1–1½ inch). Rinse thoroughly in cold water to remove grit; spin or pat dry until mostly moisture-free.
- 2
Assemble salad
Place the dried romaine pieces in a large mixing bowl. Add 1 cup of shaved Parmesan and 1.5 cups of croutons. Reserve the remaining 3/4 cup Parmesan for finishing if you prefer extra.
- 3
Season
When dressing is ready, pour about three-quarters of the dressing over the salad and toss gently to coat evenly. Taste and add more dressing as desired. Finish with freshly ground black pepper to taste (about ½ tsp) and additional shaved Parmesan on top.
Caesar Dressing
- 4
Mince and mash
Finely mince the garlic and anchovy fillets. On a cutting board, sprinkle a pinch of salt over the garlic and anchovies and use the flat side of a knife to smear and mash them into a smooth paste. This helps disperse their flavor evenly.
- 5
Combine base ingredients
In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tsp Dijon mustard, ½ tsp Worcestershire sauce and the mashed garlic-anchovy paste until smooth.
- 6
Emulsify
While whisking constantly, slowly drizzle in 2 tablespoons extra-virgin olive oil to slightly loosen and emulsify the dressing. Whisk in 2 tablespoons fresh lemon juice.
- 7