Classic Caesar Salad Recipe
Romaine Lettuce/ Aged Parmigiano-Reggano Cheese/ Croutons and our House-made dressing/ Tossed.
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Ingredients
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Salad Base
Dressing
Method
Preparing the Salad
- 1
Wash and Chop Romaine Lettuce
Rinse the romaine lettuce under cold water. Shake off excess water and dry using a salad spinner. Chop the lettuce into bite-sized pieces and place in a large salad bowl.
- 2
Prepare the Cheese
Using a vegetable peeler or grater, shave or grate the aged Parmigiano-Reggiano cheese into thin slices or small shavings. Set aside for topping the salad.
- 3
Add Croutons
Measure out 1 cup of croutons and add them to the bowl with the chopped romaine lettuce.
Making the Dressing
- 4
Combine Ingredients
In a medium bowl, mash the garlic cloves and anchovy fillets together with a fork until they form a paste. Add the Dijon mustard, Worcestershire sauce, and lemon juice, and whisk until well combined.
- 5
Incorporate Olive Oil
Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Continue whisking until the dressing is smooth and creamy.
- 6
Season the Dressing
Add salt and black pepper to taste, adjusting based on your preference.
Assembling the Salad
- 7
Toss the Salad
Pour the prepared dressing over the romaine lettuce, croutons, and cheese in the salad bowl. Toss everything together until the lettuce is evenly coated with the dressing.
- 8
Serve
Divide the salad into individual serving bowls and top with additional shaved Parmigiano-Reggiano cheese if desired. Serve immediately.