Caesar Selections Recipe
Make Caesar Selections Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caesar Dressing
Romaine & Assembly
Optional Proteins & Garnishes
Method
Caesar Dressing
- 1
Prepare anchovies and garlic
On a cutting board, sprinkle a pinch of salt over the minced anchovy fillets and garlic. Use the flat side of a chef's knife to mash them into a paste, scraping and re-smearing until smooth (about 30–45 seconds).
- 2
Whisk base
In a medium bowl, combine the egg yolks, Dijon mustard, anchovy-garlic paste, and lemon juice. Whisk vigorously until mixture is smooth and slightly thickened, about 1 minute.
- 3
Emulsify oil
Very slowly drizzle in the extra-virgin olive oil while whisking constantly to create an emulsion. Start drop by drop for the first 30 seconds, then in a thin steady stream as the mixture thickens. Continue until all oil is incorporated and dressing is creamy (2–3 minutes).
- 4
Finish dressing
Stir in the Worcestershire sauce, 3/4 cup of the grated Parmesan, salt, and black pepper. Taste and adjust lemon, salt, or pepper as needed. If dressing is too thick, whisk in 1–2 teaspoons water to reach desired consistency. Cover and refrigerate until ready to use (up to 24 hours).
Romaine & Assembly
- 5
Prepare lettuce
Rinse romaine hearts thoroughly under cold water, then spin or pat dry until leaves are very dry. Trim the stem ends and tear or chop lettuce into bite-size pieces (or halve hearts if serving as wedges).
- 6
Toss greens
Place the dried romaine in a large salad bowl. Drizzle 1 tablespoon olive oil and 2–3 tablespoons of the prepared dressing over the leaves. Toss gently but thoroughly to coat all leaves. Add croutons and toss again to distribute.
- 7
Plate and finish
Divide dressed salad among 4 plates. Sprinkle remaining Parmesan evenly over each plate. Add optional protein (sliced grilled chicken or cooked shrimp) if using. Garnish with lemon wedges and capers, if desired. Serve immediately.
Optional Proteins & Garnishes
- 8
Grilled chicken (if using)
Season chicken breasts with salt and pepper and grill over medium-high heat (or sear in a skillet with 1 tablespoon oil) until internal temperature reaches 165°F (about 6–7 minutes per side depending on thickness). Let rest 5 minutes, then slice thinly and place atop salads.
- 9
Shrimp (if using)
If using raw shrimp, sauté in 1 tablespoon olive oil over medium-high heat for 2–3 minutes per side until opaque and cooked through; season with salt and pepper. If pre-cooked, warm briefly or use cold. Arrange on salads before serving.