Classic Caesar Salad
Cooking time
30
Portions
4
Classic Caesar salad is a crisp, flavorful starter or light main: crunchy romaine tossed with a creamy homemade dressing built on anchovies and Parmesan. It comes together quickly and includes crunchy croutons and bright lemon for a well-balanced bite that pairs nicely with grilled proteins.
Caloric content: 324kcal
Ingredients
Prepare the romaine
If using a whole head, separate the leaves and rinse in cold water. Dry thoroughly in a salad spinner or by patting with clean towels. Chop the leaves into roughly 1/2-inch pieces so they’re easy to eat but still retain some crunch.
Make the anchovy paste
On a cutting board, finely chop the anchovies with the minced garlic and 1/4 tsp of the salt. Use the side of your knife or a fork to mash the mixture into a smooth paste—this helps distribute the anchovy flavor evenly through the dressing.
Whisk the dressing
In a medium bowl, combine the anchovy paste with the Dijon, egg yolk, lemon juice, lemon zest, the remaining 1/2 tsp salt, and black pepper. Whisk while slowly streaming in the olive oil until the mixture forms a thick, homogeneous emulsion. Stir in the grated Parmesan until smooth.
Toss the salad
Place the chopped romaine in a large bowl. Add about 1/4 cup (60 ml) of the dressing and gently toss with tongs or salad servers to coat the leaves evenly. Add more dressing if needed to taste.
Finish and serve
Scatter the croutons over the dressed lettuce, sprinkle with additional Parmesan and a few grinds of fresh black pepper. Serve immediately so the leaves stay crisp.
Serve immediately, finishing with extra grated Parmesan and a few turns of freshly ground black pepper. Store leftover dressing and washed lettuce separately in the refrigerator for up to 3 days; do not keep a dressed salad longer than 2 hours. For variations, add grilled chicken or shrimp, or swap the anchovies for a dash of Worcestershire sauce.
