My Favorite Caesar Salad

Caesar Salad on a white serving platter with salad tongs.

This Caesar salad is everything you want in a classic—crisp romaine, crunchy croutons and a creamy, bold dressing that hits all the right notes. It’s fresh, satisfying and downright irresistible! You’ll never go back to store-bought again!

Course Salad, Side Dish

Cuisine American, Italian

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 553

Author Kim

Ingredients

For the dressing

2 garlic cloves (about 2 teaspoons) minced
1 teaspoon anchovy paste see note
2 tablespoons freshly squeezed lemon juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise I like Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

For the salad

2 cups croutons
2-3 heads romaine lettuce washed, dried and coarsely chopped
freshly grated Parmigiano-Reggiano cheese

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Stir in the mayonnaise, Parmigiano-Reggiano, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning as needed.
Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl or individual salad bowls and sprinkle generously with shredded Parmigiano-Reggiano cheese and croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

Notes

Anchovy paste can be found near the canned tuna at the grocery store.

Recipe makes 4 large salads or 6 smaller side salads.

Storage: Store dressing separate from the salad in an airtight container in the refrigerator for up to one week.

Nutrition