Classic Caesar Salad Recipe
Crisp romaine, croutons, classic dressing, parmesan. Garlic bread.
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Ingredients
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Salad
Caesar dressing
Garlic bread
Method
Salad
- 1
Prep the lettuce
Remove outer leaves if wilted. Slice each romaine head lengthwise then crosswise into bite-sized pieces. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with towels until crisp.
- 2
Place the dried, torn or chopped romaine into a large mixing bowl. Add 1 tablespoon fresh lemon juice and 1 teaspoon freshly ground black pepper; toss gently to coat and reserve until dressing is ready.
- 3
Add croutons and 1 cup grated Parmesan to the bowl just before tossing with dressing to maintain some texture.
Caesar dressing
- 4
Make the dressing
In a medium bowl or small blender, combine 1 cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce.
- 5
Add 3 minced anchovy fillets and 2 minced garlic cloves to the bowl. Whisk vigorously (or blend briefly) until smooth and emulsified.
- 6
Stir in 1 tablespoon grated Parmesan and 1 teaspoon salt. Taste and adjust: add more lemon for brightness, salt for seasoning, or a little extra Worcestershire or anchovy for umami. If too thick, thin with 1–2 teaspoons water or olive oil.
- 7
Refrigerate dressing for at least 10 minutes to let flavors meld, or use immediately for a fresher punch.
- 8
When ready to serve, drizzle about 3/4 to 1 cup dressing over the prepared romaine (adjust to preference). Toss gently until evenly coated. Add additional Parmesan and croutons if desired.
Garlic bread
- 9
Prep and bake garlic bread
Preheat the oven to 375°F (190°C). Slice the baguette in half lengthwise (or into 1-inch slices if preferred).
- 10
In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 2 tablespoons grated Parmesan (optional). Mix until smooth.
- 11
Spread the garlic butter mixture evenly over the cut sides of the bread. Place bread on a baking sheet, buttered-side up. Bake 8–10 minutes until butter has melted and edges begin to turn golden. For a crisp top, broil 1–2 minutes more, watching carefully so it doesn't burn.
- 12
Remove from oven, let cool 1–2 minutes, then slice (if not pre-sliced) and serve alongside the Caesar salad.