Classic Restaurant Caesar Salad Recipe

Garlic: Minced to release its pungent, aromatic flavor into the dressing.

Anchovy fillets: Mashed to blend seamlessly into the dressing, adding a rich, savory taste.

Dijon mustard: Provides a subtle heat and helps emulsify the dressing.

Worcestershire sauce: Adds a complex, tangy flavor to the dressing.

Lemon juice: Freshly squeezed to add brightness and acidity.

Olive oil: The base of the dressing, giving it a smooth, rich texture.

Parmesan cheese: Grated to add a salty, nutty flavor to the dressing and salad.

Romaine lettuce: Chopped to provide a crisp, refreshing base for the salad.

Croutons: Add a crunchy texture to contrast with the creamy dressing.

To achieve a perfectly emulsified dressing, ensure that you slowly drizzle the olive oil into the garlic, anchovy fillets, dijon mustard, worcestershire sauce, and lemon juice mixture while continuously whisking. This gradual incorporation helps the oil and lemon juice blend seamlessly, creating a smooth and creamy dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it may be slightly less pungent. Use ⅛ teaspoon of garlic powder for each clove of garlic.

• mashed anchovy fillets - Substitute with fish sauce: Fish sauce can mimic the umami and salty flavor of anchovies. Use ½ teaspoon of fish sauce for each anchovy fillet.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is milder. Use the same amount as dijon mustard.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the complexity of Worcestershire sauce. Use the same amount as Worcestershire sauce.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar can provide a similar acidity and tang. Use the same amount as lemon juice.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and can be used in place of olive oil. Use the same amount as olive oil.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor. Use the same amount as parmesan cheese.

• romaine lettuce - Substitute with kale: Kale can provide a similar crunch and nutritional profile. Use the same amount as romaine lettuce.

• croutons - Substitute with toasted nuts: Toasted nuts can provide a similar crunch and add a different flavor dimension. Use the same amount as croutons.

• grated parmesan cheese - Substitute with grated asiago cheese: Asiago cheese has a similar texture and a slightly nuttier flavor. Use the same amount as parmesan cheese.

• To store the dressing, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. Before using, give it a good shake or whisk to re-emulsify the ingredients.
• For the romaine lettuce, wash and thoroughly dry the leaves. Store them in a resealable plastic bag or an airtight container lined with paper towels to absorb excess moisture. This will keep the lettuce crisp for up to 5 days.
• Keep croutons in an airtight container at room temperature. They will remain crunchy for about a week. If they start to lose their crispness, you can re-toast them in the oven at 350°F for a few minutes.
• If you want to prepare the salad in advance, store the dressing, romaine lettuce, and croutons separately. Combine them just before serving to maintain the best texture and flavor.
• Freezing the dressing is not recommended as it may separate and lose its creamy consistency. However, you can freeze the romaine lettuce if you plan to use it for cooked dishes later. Blanch the leaves in boiling water for a few seconds, then plunge them into ice water. Drain and pat dry before freezing in a single layer on a baking sheet. Once frozen, transfer to a resealable plastic bag.
• If you have leftover Caesar salad, store it in an airtight container in the refrigerator. Consume it within a day to enjoy the best texture and flavor. The croutons may become soggy, so you might want to add fresh ones before serving.
• For a quick refresh of the salad, toss the leftover romaine lettuce with a bit of fresh lemon juice and a sprinkle of parmesan cheese before serving. This will revive the flavors and add a touch of brightness.

• Separate the romaine lettuce from the rest of the salad. The greens can become wilted and unappetizing when reheated.
• Place the croutons on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are crispy again.
• For the dressing, gently warm it in a small saucepan over low heat. Stir continuously to prevent the olive oil from separating. Do not overheat, as this can alter the flavor of the parmesan cheese and anchovy fillets.
• If you have any protein additions like grilled chicken or shrimp, reheat them separately in a skillet over medium heat until warmed through.
• Once everything is reheated, reassemble the salad by tossing the romaine lettuce with the warmed dressing, then add the reheated croutons and any protein.
• Serve immediately to enjoy the best texture and flavor.

• Mixing bowl: A large bowl used to combine and whisk together the dressing ingredients.

• Whisk: Essential for emulsifying the dressing by blending the olive oil with the other ingredients.

• Garlic press: Useful for mincing the garlic clove finely.

• Measuring spoons: Needed to measure out the dijon mustard, worcestershire sauce, and lemon juice accurately.

• Measuring cups: Used to measure the olive oil and grated parmesan cheese.

• Knife: For chopping the romaine lettuce into bite-sized pieces.

• Cutting board: Provides a surface to chop the romaine lettuce.

• Salad tongs: Helpful for tossing the romaine lettuce with the dressing, croutons, and additional parmesan cheese.

• Serving bowl: A large bowl to serve the prepared Caesar salad.

• Grater: Used to grate the parmesan cheese if starting from a block.

Prepare ingredients in advance: Mince the garlic and mash the anchovy fillets ahead of time to streamline the process.

Use a blender for dressing: Combine garlic, anchovy fillets, dijon mustard, worcestershire sauce, and lemon juice in a blender, then slowly add olive oil to emulsify quickly.

Pre-grated cheese: Purchase pre-grated parmesan cheese to save time on grating.

Store-bought croutons: Use store-bought croutons instead of making your own to cut down on preparation time.

Pre-washed lettuce: Buy pre-washed and chopped romaine lettuce to eliminate washing and chopping steps.