Classic Caesar Salad
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A properly made Caesar salad — with its garlicky, umami-rich, slightly tangy dressing — is one of the most satisfying salads in existence. This quick dressing starts with mayo instead of raw egg for a foolproof result. The anchovy paste is optional but adds that salty, savory depth that makes great Caesar dressing great; Worcestershire and parmesan carry the day without it. Use the crispest romaine you can find and toss generously — every leaf should be coated.
Ingredients
Caesar Dressing
- 1/2 cup mayonnaise
- 2 tbsp parmesan cheese, finely grated
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1/2 tsp anchovy paste (optional)
- Salt and black pepper to taste
- 2-3 tbsp water to thin
Salad
- 2 heads romaine lettuce, chopped
- 1/2 cup parmesan cheese, shaved or grated
- 1 cup croutons (store-bought or homemade)
- Lemon wedges for serving
Instructions
- Whisk all dressing ingredients together; thin with water until pourable
- Taste and adjust lemon, salt, and pepper
- Chop romaine into bite-sized pieces and place in large bowl
- Drizzle dressing over romaine and toss until every piece is coated
- Add half the parmesan and croutons; toss again
- Top with remaining parmesan, croutons, and fresh black pepper
- Serve immediately with lemon wedges
Notes
Make the dressing up to 3 days ahead and refrigerate. Add the croutons right before serving so they stay crunchy.
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