Ingredients
Scale
For the Salad:
- 3 bunches romaine hearts, small chopped
- 6 tbsp Parmesan cheese, grated (divided: half for dressing, half for serving)
For the Caesar Dressing:
- 1 small garlic clove
- 2–3 anchovy fillets (or 1 tsp anchovy paste)
- 1 egg yolk
- 1/2 cup olive oil
- 1 tbsp fresh lemon juice
- 1/2 tbsp red wine vinegar
- 1/4 tsp black pepper
- 1/4 tsp salt, adjust to taste
Instructions
- Prep the garlic. Peel your garlic clove and mince it as finely as possible, or press it through a garlic press into a small bowl.
- Mash the anchovies. Add the anchovy fillets to the garlic and use the back of a fork to mash them together into a smooth paste. This takes about 1 minute and is worth the effort.
- Make the dressing base. Whisk the egg yolk into the anchovy-garlic mixture until combined. The mixture should look slightly thickened and pale.
- Emulsify the olive oil. Slowly drizzle in the olive oil in a thin, steady stream while whisking constantly. Keep whisking until the dressing is creamy and well-emulsified, about 2 minutes.
- Season the dressing. Stir in the lemon juice, red wine vinegar, black pepper, and salt. Taste and adjust seasoning as needed. Fold in half of the grated parmesan (about 3 tbsp).
- Prepare the romaine. Wash and dry the romaine hearts thoroughly, then chop into bite-sized pieces. Pat completely dry with paper towels — wet leaves make the dressing slip right off.
- Toss the salad. Add the romaine to a large bowl and drizzle the dressing over it. Toss well so every leaf gets coated. Start with half the dressing and add more to your preference.
- Finish and serve. Plate the salad and top with the remaining 3 tbsp of parmesan. Serve immediately for the best texture.
Notes
- Always dry your romaine completely before dressing it. A salad spinner is your best friend here.
- Use good-quality olive oil for the dressing since it’s the dominant fat and you’ll taste the difference.
- Anchovy paste works just as well as fillets and is easier to keep stocked in the pantry.
- For a milder garlic flavor, try rubbing the salad bowl with the cut side of a garlic clove instead of adding raw garlic directly to the dressing.
- Make-ahead tip: Dressing keeps refrigerated up to 3 days; assembled salad is best eaten within 30 minutes.
- Don’t overdress the salad. Start with less and add more to taste; a heavily dressed Caesar gets soggy quickly.
- Freshly grated parmesan makes a noticeable difference compared to pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg