A timeless Caesar salad features crisp romaine lettuce coated in a creamy, tangy dressing made with anchovies, garlic, and Parmesan cheese. This iconic dish is perfect as a light appetizer or side course.
Best served immediately after dressing to maintain lettuce crispness. For vegetarian version, omit anchovies and add 1 tsp Worcestershire sauce or 1/2 tsp salt for depth.
Substitute Pecorino Romano for Parmesan for a sharper, more authentic flavor. Can be assembled up to 2 hours ahead; dress just before serving to keep lettuce crisp.
Ingredients
Scale
Measurement units
- 2 heads Romaine lettuce
- ½ cup Mayonnaise
- 2 tbsp Fresh lemon juice
- 2 tbsp Red wine vinegar
- 4 Anchovy fillets
- 3 Garlic cloves
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ cup Grated Parmesan cheese
- ¼ tsp Black pepper
- ¼ tsp Salt
- 2 tbsp Olive oil
- 1 cup Croutons
Ingredients
Scale
Measurement units
- 2 heads Romaine lettuce
- ½ cup Mayonnaise
- 2 tbsp Fresh lemon juice
- 2 tbsp Red wine vinegar
- 4 Anchovy fillets
- 3 Garlic cloves
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ cup Grated Parmesan cheese
- ¼ tsp Black pepper
- ¼ tsp Salt
- 2 tbsp Olive oil
- 1 cup Croutons
Instructions
Prepare the romaine lettuce
Rinse romaine lettuce thoroughly under cold water.
Pat dry with paper towels and remove any yellowed or damaged outer leaves.
Equipment: colander, paper towels
Cut and place the lettuce
Chop or tear the romaine lettuce into bite-sized pieces.
Place in a large salad bowl.
Equipment: knife, cutting board, large salad bowl
Prepare the garlic and anchovies
Mince the garlic cloves finely and place in a small bowl.
Add the anchovy fillets to the garlic and mash them together with a fork until they form a paste.
Equipment: knife, cutting board, small bowl, fork
Make the dressing base
Whisk in the mayonnaise, lemon juice, red wine vinegar, Dijon mustard, and Worcestershire sauce until smooth and well combined.
Equipment: whisk, small bowl
Add cheese and seasonings
Stir in the grated Parmesan cheese, salt, and black pepper.
Equipment: whisk, small bowl
Emulsify the dressing
Drizzle the olive oil into the dressing and whisk until emulsified.
Equipment: whisk, small bowl
Dress and toss the salad
Pour the dressing over the romaine lettuce.
Toss gently but thoroughly until all leaves are evenly coated.
Equipment: large salad bowl, salad tongs
Garnish and serve
Top the salad with croutons and additional Parmesan cheese if desired.
Serve immediately while the lettuce is crisp and cold.
Equipment: serving utensils
Before you cook
Cook notes
- • Best served immediately after dressing to maintain lettuce crispness
- • For vegetarian version, omit anchovies and add 1 tsp Worcestershire sauce or 1/2 tsp salt for depth
- • Can be assembled up to 2 hours ahead; dress just before serving to keep lettuce crisp
- • Substitute Pecorino Romano for Parmesan for a sharper, more authentic flavor
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