Caesar Salad Recipe
Fresh romaine lettuce, crunchy croutons, shaved parmesan cheese and creamy Caesar dressing
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Ingredients
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Salad
Caesar Dressing
Method
Salad
- 1
Prepare lettuce
Remove outer leaves if damaged. Cut off root end and halve heads lengthwise, then slice crosswise into 1-inch wide ribbons. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels until mostly free of moisture.
- 2
Assemble base
Place the dried romaine pieces into a large salad bowl. Reserve about 2 tablespoons of shaved Parmesan for garnish.
- 3
Add croutons and cheese
Add 1.5 cups croutons and 3/4 cup shaved Parmesan (or the measured amount above minus reserved garnish) to the bowl and toss gently to combine right before dressing so croutons stay crunchy.
- 4
Finish and serve
When dressing is ready, pour desired amount (start with about 3/4 cup) over the salad and toss until leaves are evenly coated. Taste and add more dressing if needed. Top with reserved shaved Parmesan and extra black pepper. Serve with lemon wedges on the side for squeezing, if desired.
Caesar Dressing
- 5
Prep anchovies and garlic
Place 4 anchovy fillets on a cutting board. Sprinkle with a tiny pinch of salt and use the flat side of a knife to mash them into a paste. Finely mince 2 garlic cloves and add to the anchovy paste. Alternatively, smash both together on a cutting board with the knife's flat side.
- 6
Combine base ingredients
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and the mashed anchovy-garlic mixture until smooth.
- 7
Add acid and cheese
Whisk in 2 tablespoons fresh lemon juice and 1/4 cup grated Parmesan until incorporated. This brightens the dressing and adds savory depth.
- 8
Emulsify with oil
Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking vigorously to create a smooth, slightly thickened emulsion. Taste and adjust texture: if too thick, whisk in 1–2 teaspoons of warm water until desired consistency is reached.
- 9
Season
Season the dressing with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy to preference. If you prefer a tangier dressing, add up to 1 more tablespoon lemon juice; for saltier, add a small pinch more salt.
- 10
Chill briefly (optional)
For best flavor meld, cover and refrigerate the dressing for 15–30 minutes before using. Stir or whisk again before dressing the salad.