Classic Caesar Salad
This classic caesar salad recipe is made with crisp romaine lettuce, Parmesan cheese, and a delicious homemade caesar dressing.
Servings: 4
Ingredients
For the dressing:
- 1/2 cup mayo
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 2 small garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (or 2 anchovy fillets)
- 1/2 teaspoon Worcestershire sauce
- 1/3 cup neutral oil (like grapeseed or light olive oil)
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and pepper to taste
For the salad:
- 1 large head romaine lettuce washed, dried, and chopped
- Freshly shaved or grated Parmesan cheese (for topping)
- Freshly ground black pepper or squeeze of lemon (optional)
Instructions
- In a bowl, whisk together the mayo, lemon juice, egg yolk, garlic, Dijon mustard, anchovy paste, and Worcestershire sauce. (If using anchovy fillets, you will need to use an immersion blender to puree the dressing here.) Slowly drizzle in the oil while whisking constantly to emulsify. Stir in the Parmesan. Season with salt and pepper to taste. Taste and adjust the lemon juice or salt, if needed.
- In a large bowl, toss the chopped romaine with the dressing to coat all over. Add a generous sprinkle of Parmesan. Serve the salad cold, ideally with a ribeye steak.
Notes
Storage: You will ideally want to store the dressing in a separate sealed container from the salad. You can make the dressing up to 3 days in advance. It only takes a minute or so to assemble the salad, so I like to leave the remaining prep until the day I serve the salad.
Nutrition
Calories: 431kcal