Caesar salad
Caesar Salad is a timeless classic featuring crisp romaine lettuce, crunchy croutons, and a creamy, tangy dressing made with Parmesan, lemon, garlic, and anchovy. It's perfect as a light lunch or a savory starter, and easy to elevate with grilled chicken or shrimp.
Ingredients
For the Salad:
- 1 large head romaine lettuce chopped
- 1 cup croutons store-bought or homemade
- ¼ cup shaved or grated Parmesan cheese
- Optional: grilled chicken shrimp, or boiled egg for protein
For the Caesar Dressing:
- 1 clove garlic minced
- 2 anchovy fillets or 1 tsp anchovy paste
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon Worcestershire sauce
- ½ cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 –2 tablespoons water to thin, if needed
Instructions
- Make the dressing: In a bowl or food processor, mash together garlic and anchovies until a paste forms. Whisk in Dijon mustard, lemon juice, and Worcestershire sauce. Stir in mayonnaise and Parmesan until creamy. Season with salt and pepper. Thin with water to desired consistency.
- Assemble the salad: In a large bowl, combine chopped romaine, croutons, and Parmesan.
- Toss and serve: Add dressing and toss well to coat. Serve immediately. Top with extra Parmesan and optional protein if desired.
Notes
- Use anchovy paste for a smoother, easier-to-mix dressing.
- To make homemade croutons, cube day-old bread, toss with olive oil and garlic powder, and bake at 375°F (190°C) for 10–12 minutes.
- For a lighter version, use Greek yogurt in place of mayo.
- This salad is best served fresh, as dressed lettuce wilts quickly.