Caesar Recipe
romaine lettuce, croutons, parmesan
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Ingredients
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Salad
Dressing
Method
Dressing
- 1
Prepare anchovies and garlic
Mince the anchovy fillets finely and smash the garlic cloves with the flat side of a knife; then mince the garlic. Combine anchovies and garlic on a cutting board and sprinkle with a pinch of salt; mash into a smooth paste using the flat of the knife or the back of a spoon.
- 2
Emulsify dressing
In a medium bowl, whisk together the mashed anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and 1 tablespoon lemon juice until smooth. Slowly drizzle in the olive oil while whisking constantly to form a thick, glossy emulsion.
- 3
Finish and adjust
Stir in the 1/4 cup grated Parmesan. If the dressing is too thick, whisk in up to 2 tablespoons water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning with salt (careful — anchovies and Parmesan are salty) and freshly ground black pepper, and an extra squeeze of lemon if needed.
Salad
- 4
Prepare lettuce
Remove outer leaves of the romaine if needed, then cut the head lengthwise into quarters or chop into 1- to 2-inch wide pieces. Rinse thoroughly under cold water to remove grit, then spin or pat dry until mostly moisture-free.
- 5
Assemble
Place the drained romaine in a large salad bowl. Add 1/2 to 3/4 cup of the prepared dressing to the lettuce (start with less; you can add more to taste) and toss gently but thoroughly so leaves are evenly coated.
- 6
Add croutons and cheese
Sprinkle 1 to 1 1/2 cups croutons over the dressed lettuce and toss once more. Grate or shave 1/2 cup of Parmesan over the salad and toss lightly to distribute. Reserve a little grated Parmesan for garnish if desired.
- 7
Season and serve
Taste and season with additional kosher salt and freshly ground black pepper if needed. Serve immediately on chilled plates so croutons remain crisp.
