Caesar Salad Recipe
Romaine, croutons, parmesan cheese & caesar.
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Ingredients
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Salad
Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Trim core from romaine heads, separate leaves, rinse thoroughly under cold water. Spin or pat dry until leaves are very dry (excess water will thin the dressing). Tear or chop into bite-sized pieces and place in a large chilled salad bowl.
- 2
Add croutons and cheese
Add 1.5 cups of croutons and 3/4 cup of the grated Parmesan to the bowl with the lettuce. Reserve remaining 1/4 cup Parmesan for garnish.
- 3
Toss with dressing
When dressing is ready and still emulsified, pour about half the dressing over the lettuce and gently toss with clean salad tongs or hands to coat evenly. Add more dressing to taste (reserve some if serving family-style). Taste and adjust with extra lemon juice, salt or pepper if needed.
- 4
Serve
Divide salad among 4 plates or serve family-style. Sprinkle remaining grated Parmesan on top, add extra croutons if desired, and offer lemon wedges on the side for additional brightness.
Caesar Dressing
- 5
Combine aromatics and anchovy
In a medium bowl, mash the chopped anchovy fillets and minced garlic together with the back of a spoon or a fork until they form a rough paste. This mellows the anchovy and evenly distributes flavor.
- 6
Whisk base ingredients
Add the mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar and fresh lemon juice to the anchovy-garlic paste. Whisk vigorously until combined and slightly glossy.
- 7
Emulsify with oil
While whisking continuously, slowly drizzle in the extra-virgin olive oil in a thin steady stream to create a smooth emulsified dressing. If the dressing appears too thick, whisk in 1–2 teaspoons of cold water to reach desired consistency.
- 8
Finish and season
Stir in 1/4 cup grated Parmesan, 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust balance: more lemon for acidity, salt for brightness, or a touch more anchovy or Worcestershire for umami. Chill for 10 minutes if time allows to let flavors meld.
- 9
Storage
Store leftover dressing in an airtight container in the refrigerator for up to 3–4 days. Re-whisk or shake before using; the dressing may thicken slightly when cold.