Caesar Salad Recipe
Romaine lettuce and Parmesan cheese, tossed in a creamy Caesar dressing and topped with croutons
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Ingredients
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Salad
Caesar dressing
Method
Salad
- 1
Prepare lettuce
Remove any wilted outer leaves from the romaine. Cut the head lengthwise into quarters, then crosswise into bite-sized pieces (about 1–1½ inch). Rinse thoroughly in cold water and spin or pat dry until mostly dry.
- 2
Assemble salad
Place the dried romaine pieces in a large salad bowl. Add about ½ cup of grated Parmesan and 1 cup of croutons, reserving a small handful of Parmesan and croutons for garnish. Toss lightly to combine just before adding dressing (see dressing section).
Caesar dressing
- 3
Make dressing
In a medium bowl, mash the chopped anchovy fillets with the minced garlic and a pinch of salt until pasty (use the back of a spoon). Whisk in the mayonnaise, Greek yogurt, Dijon mustard, and Worcestershire sauce until smooth. Add the lemon juice and whisk to combine.
- 4
Finish dressing
While whisking continuously, slowly stream in the olive oil to emulsify the dressing. Stir in the freshly ground black pepper and taste; adjust seasoning with up to an additional ¼ tsp salt or more lemon juice if needed. The dressing should be creamy and pourable; if too thick, whisk in 1–2 tsp of warm water.
- 5
Dress salad
Pour about half of the dressing over the prepared romaine and gently toss with tongs or salad servers until leaves are coated. Add more dressing a tablespoon at a time to reach desired coverage (you may not need all the dressing). Taste and sprinkle remaining grated Parmesan and reserved croutons on top as garnish.