Classic Restaurant Caesar Salad Recipe

Garlic: Adds a pungent, aromatic flavor to the dressing.

Anchovy fillets: Provides a salty, umami taste that is characteristic of Caesar dressing.

Dijon mustard: Adds a tangy, slightly spicy flavor to the dressing.

Worcestershire sauce: Enhances the umami and adds complexity to the dressing.

Lemon juice: Freshly squeezed, it adds brightness and acidity to the dressing.

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

Parmesan cheese: Adds a salty, nutty flavor and creamy texture to the salad.

Romaine lettuce: The crisp, fresh base of the salad.

Croutons: Adds a crunchy texture to the salad.

When preparing the dressing for a Caesar salad, it's crucial to emulsify the olive oil slowly into the mixture of garlic, anchovy fillets, dijon mustard, worcestershire sauce, and lemon juice. This gradual incorporation ensures a smooth and well-blended dressing. Additionally, using freshly squeezed lemon juice rather than bottled juice can significantly enhance the flavor profile of the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it may lack the fresh, pungent taste of minced garlic.

• mashed anchovy fillets - Substitute with fish sauce: Fish sauce can mimic the umami and salty flavor that anchovies provide.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it may be slightly less complex.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it may be saltier and less sweet.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar acidity and tanginess.

• olive oil - Substitute with canola oil: Canola oil can be used as a neutral-flavored alternative, though it lacks the distinct taste of olive oil.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano can provide a similar salty and nutty flavor, though it is slightly sharper.

• chopped romaine lettuce - Substitute with chopped kale: Kale can provide a similar crunch and nutritional profile, though it has a stronger flavor.

• croutons - Substitute with toasted nuts: Toasted nuts can provide a similar crunch and add a different layer of flavor.

• To store the Caesar salad, keep the dressing and lettuce separate. This prevents the croutons from becoming soggy and the lettuce from wilting. Place the dressing in an airtight container and refrigerate for up to 3 days.
• For the lettuce, wash and dry thoroughly before storing. Use a salad spinner to remove excess water. Place the romaine lettuce in a resealable plastic bag or an airtight container lined with paper towels to absorb moisture. Store in the crisper drawer of your refrigerator for up to 5 days.
• If you have leftover croutons, store them in an airtight container at room temperature. They will stay crispy for up to a week.
• To freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before using.
• Avoid freezing the lettuce as it will lose its crispness and become mushy upon thawing.
• When ready to serve, combine the lettuce and croutons in a large bowl. Whisk the dressing to recombine if it has separated, then pour over the salad and toss to coat evenly.
• For an extra touch, grate fresh parmesan cheese over the top before serving.

• Separate the romaine lettuce from the rest of the salad. This is crucial because reheating lettuce will make it wilt and lose its crisp texture.
• 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 ensure it doesn't separate or overheat. This will help to bring back the flavors without cooking the ingredients.
• If you have any leftover parmesan cheese, you can also warm it slightly in the oven or microwave, but be careful not to melt it completely.
• Once everything is warmed, reassemble the salad by tossing the romaine lettuce with the reheated croutons and dressing. Add the warmed parmesan cheese on top.
• Serve immediately to enjoy the best texture and flavor.

• Large bowl: To whisk together the garlic, anchovy fillets, dijon mustard, worcestershire sauce, and lemon juice.

• Whisk: To combine the ingredients and emulsify the dressing.

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

• Measuring cup: To measure the olive oil and grated parmesan cheese.

• Garlic press: To mince the garlic clove efficiently.

• Fork: To mash the anchovy fillets.

• Cutting board: To chop the romaine lettuce.

• Chef's knife: To chop the romaine lettuce.

• Separate bowl: To toss the chopped romaine lettuce with croutons.

• Serving tongs: To toss the salad and coat it evenly with the dressing.

• Grater: To grate the parmesan cheese if not pre-grated.

• Serving platter: To serve the salad immediately.

Prepare ingredients ahead: Mince garlic and mash anchovy fillets in advance to save time.

Use a blender: Combine dressing ingredients in a blender for a quicker, smoother mix.

Pre-wash lettuce: Wash and chop romaine lettuce ahead of time and store it in the fridge.

Buy pre-made croutons: Use store-bought croutons to cut down on preparation time.

Grate cheese in bulk: Grate extra parmesan cheese and store it for future use.