Caesar Salad Recipe
romaine, shaved parmesan, croutons, Caesar dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Caesar Dressing
Method
Salad
- 1
Prepare and chill lettuce
Remove any damaged outer leaves from the romaine heads. Slice each head lengthwise into quarters, then crosswise into bite-sized pieces (about 1–1.5 inch). Rinse thoroughly under cold water, shake off excess water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Chill in the refrigerator while you make the dressing so leaves are crisp.
- 2
Assemble salad
Place the dried romaine in a large mixing bowl. Add 3/4 of the shaved Parmesan and the croutons. Reserve remaining Parmesan for finishing.
- 3
Finish and serve
Once dressing is ready (see dressing directions), add about half of the dressing to the bowl and toss gently but thoroughly to coat leaves. Add more dressing as needed to taste. Taste and adjust seasoning with salt and freshly ground black pepper. Transfer to a serving bowl or plates and sprinkle remaining shaved Parmesan on top. Serve immediately so croutons remain crunchy.
Caesar Dressing
- 4
Mince garlic and anchovies
On a cutting board, sprinkle a pinch of coarse salt over the garlic cloves. Using the flat side of a chef's knife, press and finely mash the garlic into a paste. Add the anchovy fillets and continue to mince and mash until they form a fairly smooth paste. This step builds the dressing's savory backbone.
- 5
Emulsify base
In a medium bowl, whisk together the garlic-anchovy paste, egg yolk (or mayonnaise), Dijon mustard, lemon juice, and Worcestershire sauce until combined and slightly thickened.
- 6
Slowly add oils
While whisking constantly, drizzle in the extra-virgin olive oil very slowly at first (drop by drop), then in a thin steady stream as the mixture emulsifies. If using, add the neutral oil blended with the olive oil to reduce bitterness and lighten texture. Continue whisking until the dressing is thick and glossy.
- 7
Finish dressing
Stir in the grated Parmesan. Taste and adjust: add a pinch of salt only if needed (anchovies and Parmesan are salty), more lemon juice for brightness, or a bit more mustard for bite. If the dressing is too thick, whisk in 1–2 teaspoons of cold water to loosen to desired consistency. Chill briefly if desired; dressing can be made up to 24 hours ahead and refrigerated (bring to near room temp and whisk before using).
