Caesar Salad Recipe

Inspired by The Modern Rotisserie

Time25m

Serves4

This salad is made with crunchy romaine lettuce, grated parmesan cheese and a fresh lemon wedge. We recommend pairing this salad with our homemade Caesar dressing (parmesan cheese, pasteurized eggs, lime juice, garlic, balsamic, anchovies).

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Ingredients

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Salad

6 cups Romaine lettuce

1 cups Parmesan cheese, freshly grated

4 pieces Lemon wedges

1 cups Croutons (store-bought or homemade)

1 tsp Freshly ground black pepper

Homemade Caesar dressing (makes ~1 cup)

2 pieces Pasteurized egg yolks

2 tbsp Fresh lemon juice

1 tsp Fresh lime juice

2 pieces Anchovy fillets (packed in oil), drained and minced

1 cloves Garlic cloves, minced

1 tsp Aged balsamic vinegar

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

6 tbsp Extra-virgin olive oil

2 tbsp Grated Parmesan cheese (for dressing)

1 tsp Celtic sea salt

1 tsp Freshly ground black pepper (for dressing)

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly under cold running water. Spin or pat dry until leaves are crisp and mostly moisture-free. Trim core, then chop or tear leaves into bite-sized pieces to yield about 6 cups.

Assemble base

Place the cleaned romaine in a large salad bowl. Add 1 cup grated Parmesan and 1 cup croutons, tossing gently to distribute.

Finish and serve

Drizzle desired amount of dressing over the assembled salad (see dressing directions). Toss gently to coat. Grind black pepper over the top to taste. Serve immediately with a lemon wedge on each portion; squeeze lemon over salad just before eating if desired.

Homemade Caesar dressing (makes ~1 cup)

Combine flavor base

In a medium bowl, whisk together 2 pasteurized egg yolks, 2 tbsp fresh lemon juice, 1 tsp fresh lime juice, 2 minced anchovy fillets, 1 minced garlic clove, 1 tsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth and slightly emulsified.

Emulsify with oil

While whisking vigorously (or using an immersion blender on low), slowly drizzle in 6 tbsp extra-virgin olive oil in a thin, steady stream until the mixture thickens and emulsifies into a creamy dressing. If using a blender, add oil slowly with the motor running on low.

Add cheese and season

Fold in 2 tbsp grated Parmesan. Taste and season with up to 1 tsp salt and 1 tsp freshly ground black pepper, adjusting lemon or vinegar if more brightness is desired. If the dressing is too thick, whisk in 1–2 tsp cold water to reach desired consistency.

Chill briefly

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Bring to cool room temperature before tossing with lettuce so it coats evenly.