Classic Restaurant Caesar Salad Recipe

Romaine lettuce: Crisp and refreshing, it forms 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 flavor to the dressing.

Dijon mustard: Contributes a tangy, sharp taste to the dressing.

Worcestershire sauce: Adds depth and a slightly tangy, savory flavor.

Lemon juice: Provides a fresh, acidic balance to the dressing.

Olive oil: Helps to emulsify and enrich the dressing.

Egg yolk: Optional, adds creaminess to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a mild heat and depth to the dressing.

When making the dressing for a Caesar salad, it's crucial to emulsify the ingredients properly to achieve a creamy texture. Start by whisking together the garlic, dijon mustard, worcestershire sauce, lemon juice, and egg yolk (if using). Then, slowly drizzle in the olive oil while whisking constantly. This gradual incorporation of oil helps to create a stable emulsion, ensuring that the dressing doesn't separate and coats the romaine lettuce evenly.

• romaine lettuce - Substitute with kale: Kale provides a similar crunch and can hold up well to the dressing, offering a slightly different but nutritious twist.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and salty flavor, making it a good alternative.

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

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

• 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 can provide a similar umami flavor, though it will be slightly different in taste.

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

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and neutral flavor, making it a good substitute.

• egg yolk - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and a bit of tanginess without the need for raw egg.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with an extra layer of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but interesting flavor profile.

• To keep your Caesar salad fresh, store the romaine lettuce separately from the dressing. Place the chopped romaine lettuce in an airtight container lined with a paper towel to absorb excess moisture. This will keep the lettuce crisp for up to 3 days in the refrigerator.
• Store the Caesar dressing in a small airtight container. The dressing can be refrigerated for up to 1 week. Before using, give it a good shake or stir to re-emulsify.
• Keep the croutons in a separate airtight container at room temperature. This prevents them from becoming soggy. They will stay crunchy for about 1 week.
• If you have already assembled the salad, it’s best to consume it immediately. However, if you need to store it, place the salad in an airtight container and refrigerate. Note that the croutons may lose their crunch and the lettuce may become slightly wilted.
• For freezing, it’s not recommended to freeze the Caesar salad as the lettuce will become mushy and the dressing may separate. However, you can freeze the Caesar dressing separately. Pour the dressing into an ice cube tray and freeze until solid. Transfer the frozen dressing cubes to a freezer-safe bag or container. Thaw in the refrigerator overnight before using.

• Separate the romaine lettuce from the rest of the salad to prevent it from wilting. Place the lettuce in a separate container and store it in the refrigerator.
• For the croutons, reheat them in an oven at 350°F (175°C) for about 5-7 minutes until they are crispy again. This will restore their crunchiness.
• The dressing can be gently warmed in a microwave-safe bowl. Heat it in the microwave on low power for 10-15 seconds, stirring in between to ensure it doesn't separate.
• If you have any leftover parmesan cheese, there's no need to reheat it. Simply sprinkle it over the reheated salad components.
• Once all components are reheated, reassemble the salad by tossing the romaine lettuce with the warmed dressing, then add the reheated croutons and parmesan cheese.
• Serve immediately and enjoy your refreshed Classic Restaurant Caesar Salad!

• Large bowl: for mixing the dressing and tossing the salad

• Whisk: to combine the dressing ingredients and emulsify the olive oil

• Cutting board: for chopping the romaine lettuce

• Chef's knife: to chop the romaine lettuce

• Measuring cups: to measure the parmesan cheese, croutons, and olive oil

• Measuring spoons: to measure the dijon mustard, worcestershire sauce, and lemon juice

• Garlic press: to mince the garlic

• Salad tongs: to toss the salad with the dressing

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

• Serving bowl: to serve the finished Caesar salad

Prepare ingredients in advance: Chop the romaine lettuce and grate the parmesan cheese ahead of time to streamline the process.

Use pre-made croutons: Save time by using store-bought 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 short on time, omit the optional egg yolk without compromising much on flavor.

Use a food processor: Mince the garlic and blend the dressing quickly using a food processor.