Caesar Salad* Recipe

Time30m

Serves4

Romaine Lettuce, Anchovy Dressing, Parmesan, Garlic Bread Crumb, Parmesan Foam, Capers

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.

1
Prepare the Anchovy Dressing
In a blender, combine anchovy fillets, garlic, olive oil, lemon juice, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
2
Prepare the Romaine Lettuce
Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place in a large salad bowl.
3
Add Toppings
Add the anchovy dressing to the romaine lettuce and toss until evenly coated. Sprinkle shredded Parmesan cheese and capers on top.
4
Make Garlic Bread Crumbs
Preheat the oven to 375°F (190°C). In a bowl, mix breadcrumbs with olive oil, minced garlic, and a pinch of salt. Spread on a baking sheet and bake until golden brown, about 10 minutes. Allow to cool and sprinkle over the salad.
5
Serve with Parmesan Foam
To make Parmesan foam, heat 1 cup of water and add 1/2 cup of grated Parmesan. Blend until frothy and serve on top of the salad. Garnish with additional Parmesan cheese and serve immediately.