Caeser Salad Recipe

Prepare aromatics

Smash the garlic cloves with the flat of a knife and finely mince. Finely chop the anchovy fillets and set both aside.

Emulsify base

In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce until smooth and slightly thickened.

Add flavors

Whisk in the minced garlic and chopped anchovies until incorporated.

Slowly add oils

Very slowly stream in the extra-virgin olive oil while whisking constantly to form an emulsion. Once about half the oil is incorporated, continue adding the vegetable (neutral) oil in a thin stream while whisking until thick and glossy.

Finish dressing

Whisk in the grated Parmesan and season with 1/2 tsp salt and a pinch of freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. If dressing is too thick, whisk in 1–2 teaspoons of warm water to loosen.

Chill

Cover and refrigerate at least 15 minutes to let flavors meld. Bring to a cool room temperature before tossing with lettuce if refrigerated longer than 30 minutes.

Prepare lettuce

Trim any browned ends from the hearts of romaine, then cut each heart lengthwise into quarters (or tear into large bite-sized pieces). Rinse under cold water, spin dry in a salad spinner or pat thoroughly with paper towels to remove all excess moisture.

Toss salad

Place the dried romaine in a large bowl. Add about half of the dressing and gently toss to coat. Add more dressing a tablespoon at a time until leaves are evenly coated to your preference (typically 3–4 tablespoons for 3 hearts).

Finish and plate

Transfer the dressed romaine to serving plates or a shallow bowl. Sprinkle with 1/2 cup freshly grated Parmesan, scatter croutons on top, and finish with a few grinds of black pepper and lemon wedges on the side.

Season salmon

Pat salmon fillets dry with paper towels. Brush with 1 tbs olive oil and season both sides with 1/4 tsp salt and 1/4 tsp black pepper per fillet.

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat. For grill: oil grates. Cook salmon skin-side down (if skin-on) 4–5 minutes, then flip and cook 3–4 minutes more until internal temperature reaches 125–130°F for medium. For pan: add 1 tsp oil to hot skillet and cook same timing. Remove and rest 3 minutes, then slice and place atop salad.

Pound and season

If breasts are uneven, lightly pound to even thickness. Brush with 1 tbs olive oil and season both sides with 1/4 tsp salt and 1/4 tsp black pepper per breast.

Grill or pan-cook

Preheat grill or skillet to medium-high. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Remove and rest 5 minutes, then slice thinly and arrange over salad.