Caesar Salad Recipe
Crisp romaine lettuce, aged Parmesan, herbed 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
Herbed Croutons
Caesar Dressing
Method
Herbed Croutons
- 1
Preheat and toss
Preheat the oven to 375°F (190°C). In a large bowl, combine the olive oil, melted butter, garlic powder, dried Italian herbs, and 1 tsp kosher salt. Add the bread cubes and toss thoroughly so each cube is lightly coated.
- 2
Bake
Spread the coated bread cubes in a single layer on a rimmed baking sheet. Bake until golden brown and crisp, about 12–15 minutes, tossing once halfway through to ensure even browning. Remove from oven and let cool on the pan.
Caesar Dressing
- 3
Blend anchovies and garlic
In a medium bowl, mash the finely chopped anchovy fillets and minced garlic with the back of a spoon until they form a coarse paste.
- 4
Whisk dressing base
Add the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and fresh lemon juice to the anchovy-garlic paste. Whisk vigorously until smooth.
- 5
Finish and adjust
Stir in the grated Parmesan, 2 tablespoons water to loosen the dressing to a pourable consistency, and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tsp kosher salt and more lemon juice, water, or vinegar as needed to achieve a bright, balanced flavor.
Salad Assembly
- 6
Prepare lettuce
Ensure the romaine is well-chilled, washed, and thoroughly dried (use a salad spinner or pat with clean towels). Tear into bite-size pieces and place in a large salad bowl.
- 7
Dress the salad
Add about 3/4 cup of the prepared Caesar dressing to the lettuce (start with less; you can add more to taste). Toss gently but thoroughly with clean hands or salad tongs to coat leaves evenly. The salad should be lightly but uniformly coated—not soggy.
- 8
Add croutons and cheese
Add the herbed croutons and toss once more. Using a vegetable peeler, shave the aged Parmesan into ribbons or grate the remaining 2 oz over the salad and gently toss. Finish with a squeeze of the reserved fresh lemon (if desired) and a final grind of black pepper.
- 9
Serve
Transfer to individual plates or serve family-style immediately so the croutons remain crisp. Pass extra dressing on the side.