Caesar Salad Recipe
FAMILY 21 SIDE 9
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Ingredients
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Salad
Caesar Dressing
Optional / Garnish
Method
Caesar Dressing
- 1
Prepare anchovies and garlic
Mince the anchovy fillets and garlic together with the flat side of a chef's knife or finely chop until they form a soft paste. This ensures they incorporate smoothly into the dressing.
- 2
Blend dressing
In a medium bowl, combine the anchovy-garlic paste with the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and fresh lemon juice. Whisk until smooth and uniform.
- 3
Emulsify
Slowly drizzle the olive oil into the mixture while whisking vigorously to emulsify. Continue until the dressing is glossy and combined.
- 4
Season
Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or vinegar, or salt to preference. If desired, thin with up to 1–2 tablespoons water to reach a pourable consistency.
Salad Assembly
- 5
Prepare lettuce
Tear or chop the washed romaine into bite-sized pieces and place in a large mixing bowl. Pat leaves dry with a salad spinner or clean kitchen towels to ensure dressing adheres well.
- 6
- 7
Add cheese and croutons
Sprinkle the grated Parmesan over the dressed lettuce and add the croutons. Toss gently once more to distribute evenly.
- 8
Plate and garnish
Divide the salad into 4 family-size side portions. Top each portion with extra shaved Parmesan and a crack of black pepper if desired. Serve with lemon wedges alongside to squeeze over the salad.