Classic Restaurant Caesar Salad Recipe

Romaine lettuce: Crisp and refreshing, this is the base of the salad.

Parmesan cheese: Adds a savory, umami flavor to the salad.

Croutons: Provide a crunchy texture contrast to the lettuce.

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

Dijon mustard: Gives the dressing a tangy, slightly spicy kick.

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

Lemon juice: Freshly squeezed for a bright, zesty note in the dressing.

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

Egg yolk: Optional, but it adds a creamy richness to the dressing.

Salt and pepper: Essential for seasoning and bringing out the flavors of the salad.

When making the dressing, ensure to whisk the garlic, dijon mustard, worcestershire sauce, lemon juice, and egg yolk (if using) thoroughly before adding the olive oil. This helps to create a smooth base. When you start to drizzle in the olive oil, do it very slowly while whisking constantly. This technique, known as emulsification, ensures that the dressing becomes creamy and well-blended, preventing it from separating.

• romaine lettuce - Substitute with kale: Kale provides a similar crunchy texture and is packed with nutrients.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and tangy flavor profile.

• croutons - Substitute with toasted nuts: Toasted nuts like almonds or walnuts add a crunchy texture and a nutty flavor.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• worcestershire sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and can be used in the same quantity.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar acidity and brightness to the dressing.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits.

• egg yolk - Substitute with Greek yogurt: Greek yogurt can add creaminess to the dressing without the use of raw egg.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced flavor.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store the romaine lettuce, ensure it is thoroughly washed and dried. Place it in a salad spinner or wrap it in paper towels to absorb excess moisture. Store in a resealable plastic bag or airtight container in the refrigerator. This will keep the lettuce crisp for up to 5 days.

• The Caesar dressing can be made ahead and stored separately. Pour the dressing into a mason jar or any airtight container. Refrigerate for up to 1 week. Before using, give it a good shake or whisk to re-emulsify.

• If you have leftover Caesar salad that is already dressed, it is best consumed within 1-2 days. Store it in an airtight container in the refrigerator. Note that the croutons may become soggy, and the lettuce might lose its crispness.

• For the croutons, store them separately in an airtight container at room temperature. They will stay crunchy for up to 2 weeks. If they lose their crunch, you can re-toast them in the oven at 350°F for a few minutes.

• If you wish to freeze the Caesar dressing, transfer it to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and whisk well before using.

• Avoid freezing the romaine lettuce and croutons as they do not freeze well and will lose their texture and flavor.

• When ready to serve, combine the stored components: toss the romaine lettuce with the Caesar dressing, sprinkle with grated parmesan cheese, and add the croutons. Serve immediately for the best taste and texture.

• First, separate the romaine lettuce from the rest of the salad components. Lettuce doesn't reheat well and will become wilted and soggy. Set it aside.
• For the croutons, place them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they regain their crispiness.
• The parmesan cheese can be left at room temperature or slightly warmed in the oven for a minute or two, but be careful not to melt it completely.
• To reheat the dressing, place it in a small saucepan over low heat. Stir constantly to ensure it doesn't separate or curdle, especially if you used the optional egg yolk. Heat just until it's warm, not hot.
• Once everything is reheated, reassemble the salad by tossing the romaine lettuce with the warmed dressing. Add the parmesan cheese and croutons back in, and give it a final toss to combine all the flavors.
• Serve immediately to enjoy the best texture and flavor.

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

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

• Cutting board: Provides a stable surface for chopping the romaine lettuce.

• Chef's knife: Used to chop the romaine lettuce into bite-sized pieces.

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

• Measuring spoons: Ensures accurate measurement of ingredients like mustard, worcestershire sauce, and lemon juice.

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

• Salad tongs: Useful for tossing the lettuce with the dressing and ensuring even coating.

• Salad bowl: A large bowl to mix the romaine lettuce, dressing, parmesan cheese, and croutons together.

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

• Serving plates: For presenting the finished Caesar salad.

Prepare ingredients in advance: Chop the romaine lettuce, mince the garlic, and grate the parmesan cheese ahead of time.

Use store-bought croutons: Save time by using pre-made croutons instead of making your own.

Pre-make the dressing: Whisk together the dressing ingredients and store in the fridge for up to a week.

Skip the egg yolk: If you're in a hurry, omit the optional egg yolk to simplify the dressing preparation.

Use a blender: Blend the dressing ingredients for a quicker and smoother result.