Description
A crunchy and creamy Caesar salad that brings a fresh, restaurant-quality taste to your dining table without the hassle.
Ingredients
Salad Base
- 2 large hearts Romaine lettuce (Sub: little gem or crisp green leaf)
- 3/4 cup Parmesan cheese, freshly grated (Sub: pecorino romano for a sharper taste)
- 2 cups Croutons (Homemade or store bought)
Caesar Dressing
- 2 small cloves Garlic, finely grated
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 4 to 6 fillets Anchovy, mashed (Or 1 to 1 1/2 tsp anchovy paste)
- 2 tbsp Fresh lemon juice (About 1 lemon)
- 1 tsp Lemon zest (Optional but enhances flavor)
- 1 large Egg yolk (Or 2 tbsp mayo for no raw egg option)
- 1/2 cup Neutral oil (Avocado or light olive oil)
- 1/4 cup Parmesan cheese, finely grated
- 1/4 tsp Black pepper (Plus more to finish)
- Salt to taste (Go easy at first due to parmesan and anchovies)
Instructions
Dressing Preparation
- In a medium bowl, whisk together garlic, Dijon, Worcestershire, anchovies, lemon juice, lemon zest, and egg yolk.
- While whisking, drizzle in the oil slowly at first. Start with a few drops, then a thin stream until it thickens and turns glossy.
- Stir in Parmesan and black pepper. Taste and add a tiny pinch of salt if needed.
- Let it sit for 5 minutes for the flavors to meld.
Salad Assembly
- Chop romaine and soak in cold water for 5 minutes to perk up. Spin dry thoroughly.
- In a large bowl, add romaine, half the dressing, and toss gently.
- Add Parmesan and toss again.
- Add croutons last and toss just once or twice.
- Finish with extra Parmesan and black pepper, plus a squeeze of lemon if desired.
Notes
Make the dressing ahead and store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American