Caesar Salad Recipe
Make Caesar Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dressing
Salad
Optional garnish / add-ins
Method
Dressing
- 1
Prep garlic and anchovy
Peel the garlic cloves and finely mince them. Chop the anchovy fillets until they form a paste. Using the flat side of a knife and a little coarse salt can help smash them into a smooth paste.
- 2
Emulsify base
In a medium bowl, whisk together the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce until combined and slightly thickened.
- 3
Slowly add oil
Very slowly drizzle in the extra-virgin olive oil while whisking constantly to create a smooth emulsified dressing. Start with a few drops at a time, then a thin steady stream as the mixture thickens. Continue until all oil is incorporated and the dressing is creamy.
- 4
Finish dressing
Stir in the grated Parmesan until fully combined. Season with salt and black pepper, taste, and adjust lemon, salt, or anchovy to preference. If dressing is too thick, whisk in 1–2 teaspoons of warm water or a little more lemon juice to loosen.
- 5
Safety note (raw eggs)
This recipe uses raw egg yolks. If you prefer, substitute with 3 tablespoons mayonnaise (preferably full-fat) mixed into the dressing or use pasteurized egg yolks.
Salad
- 6
Prepare lettuce
Remove any wilted outer leaves from the Romaine. Cut each head in half lengthwise, then slice crosswise into 1–1.5 inch pieces. Rinse under cold water, dry thoroughly in a salad spinner or with towels to ensure the dressing adheres.
- 7
Assemble
Place the dried Romaine in a large mixing bowl. Add 1 to 1 1/2 cups of the dressing (reserve some to taste) and toss gently but thoroughly so each leaf is lightly coated. Add the croutons and toss once more to distribute.
- 8
Add cheese and serve
Toss in about 3/4 cup of the shaved Parmesan, reserving a little for garnish. Transfer the salad to a serving bowl or plates, sprinkle remaining shaved Parmesan on top, and add extra-ground black pepper to taste. Serve immediately with lemon wedges on the side.
Optional garnish / add-ins
- 9
Grilled chicken (optional)
If using grilled chicken, season breasts with salt and pepper and grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, slice, and arrange on top of each plated Caesar just before serving.
- 10