Vinaigrette Caesar Recipe

Prep and emulsify

In a medium bowl or jar, combine the minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice and honey (if using). Whisk or stir until the anchovy paste is fully dispersed.

Add cheese

Add the grated Parmesan to the bowl. Stir to combine; the cheese helps thicken and emulsify the dressing.

Slowly incorporate oil

While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. If using a jar, add the oil, seal, and shake vigorously until combined.

Season

Taste and season with salt and freshly ground black pepper. Adjust acidity with an extra 1/2 teaspoon lemon juice or 1/4 teaspoon red wine vinegar if needed. The final dressing should be bright, tangy, and creamy (without mayo).

Prepare lettuce

Dry the torn romaine well (use a salad spinner or pat with paper towels). Place the 6 cups of torn romaine into a large bowl.

Dress the greens

Add about 3 to 4 tablespoons of the vinaigrette to the romaine (reserve extra to serve on the side). Using tongs, toss gently but thoroughly so leaves are evenly coated. Add more dressing in 1 tablespoon increments if you prefer a wetter salad.

Add croutons and cheese

Toss in the Parmesan croutons and about 3/4 cup of the shaved Parmesan. Reserve a small handful of shaved Parmesan for finishing the plated salad.

Plate and finish

Divide the dressed salad among plates or a large serving bowl. Scatter the reserved shaved Parmesan on top, add a few extra croutons, and grind a little more black pepper over each portion. Serve immediately with extra vinaigrette on the side.