Caesar Salad For Two Recipe
Traditional Caesar Salad for TWO, Prepared Table Side
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Ingredients
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Salad
Caesar Dressing (classic, makes slightly more than needed — can refrigerate leftover)
Optional garnish / add-ins
Method
Prep & Dressing
- 1
Prepare garlic-anchovy paste
On a cutting board, sprinkle a pinch of salt on the garlic clove. Using the flat side of a chef's knife, smash the garlic and then finely mince. Add the anchovy fillets and continue to mince until they form a near-paste (about 30–45 seconds). Transfer the paste to a medium mixing bowl.
- 2
Emulsify base
Add the egg yolk, Dijon mustard, and Worcestershire sauce to the garlic-anchovy paste. Whisk vigorously until combined and slightly thickened (about 30 seconds).
- 3
Add acid and cheese
Whisk in the fresh lemon juice. Add the 2 tablespoons of finely grated Parmesan and whisk to incorporate.
- 4
Slowly add oils to emulsify
Very slowly (drop by drop to start), begin whisking in the olive oil, then the neutral oil in a steady thin stream. Continue whisking constantly to create a smooth, glossy emulsion. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.
- 5
Season dressing
Whisk in the salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness or a pinch more salt if needed. If you prefer a stronger anchovy flavor, stir in a sliver of additional minced anchovy.
Assemble Salad (Table-side preparation style)
- 6
Place the torn Romaine lettuce in a large chilled mixing bowl (or present on two chilled serving plates if assembling fully table-side).
- 7
Add about two-thirds (approximately 2/3 cup) of the grated Parmesan directly to the lettuce and toss lightly to combine the cheese with the leaves.
- 8
Drizzle about 3–4 tablespoons of the prepared Caesar dressing over the lettuce. Using salad tongs or two large spoons, toss the lettuce thoroughly but gently until every leaf is evenly coated. If the salad seems dry, add additional dressing by the teaspoon to reach desired coating (you may not need all the dressing).
- 9
Add the croutons and toss once more to distribute evenly.
- 10
Plate the salad onto two chilled plates (divide evenly). Sprinkle the remaining grated Parmesan over each portion, and finish with a grind of fresh black pepper and a lemon wedge on the side for those who want extra acidity.
- 11
If using optional proteins/garnishes: top each plated salad with sliced grilled chicken or sprinkle with crispy pancetta/bacon just before serving so they remain crisp.
Final table-side flourish (optional)
- 12
For a classic restaurant touch, shave additional Parmesan over the plated salads using a vegetable peeler immediately before serving and offer extra dressing at the table.