Classic Restaurant Caesar Salad Recipe

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

Parmesan cheese: Adds a salty, umami flavor to the salad and dressing.

Croutons: Provide a crunchy texture contrast to the lettuce.

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

Lemon juice: Brings a bright, acidic note to the dressing.

Dijon mustard: Adds depth and a slight tanginess to the dressing.

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

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

Egg yolk: Optional, but it adds creaminess and richness to the dressing.

Salt and pepper: Essential for seasoning and enhancing all the flavors.

When making the dressing, ensure to mince the garlic finely to avoid any large chunks that could overpower the flavor. Slowly drizzling in the olive oil while whisking continuously is crucial for achieving a smooth and emulsified dressing. If you choose to use the optional egg yolk, it will add a rich, creamy texture to the dressing, but make sure it is fresh and from a trusted source. For the best flavor, use freshly grated parmesan cheese rather than pre-grated, as it will melt into the dressing more effectively and provide a more robust taste.

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

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor.

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

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

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar acidity and tanginess.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with added texture.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor.

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

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan alternative.

• egg yolk - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang without the use of raw egg.

• salt - Substitute with sea salt: Sea salt provides a similar flavor with potentially more minerals.

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

• To keep your Caesar salad fresh, store the romaine lettuce and croutons separately from the dressing. This prevents the lettuce from becoming soggy and the croutons from losing their crunch.
• Place the chopped romaine lettuce in an airtight container lined with a paper towel. The paper towel will absorb any excess moisture, keeping the lettuce crisp.
• Store the croutons in a resealable plastic bag or an airtight container at room temperature. This will maintain their crunchiness.
• Pour the Caesar dressing into a small jar or airtight container. It can be refrigerated for up to one week. Shake well before using.
• If you have already mixed the salad, transfer it to an airtight container and refrigerate. Consume within 1-2 days for the best texture and flavor.
• For freezing, it's best to only freeze the dressing. Pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen 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 retain their texture well after thawing.

• Separate the romaine lettuce from the rest of the salad. The greens can become soggy and wilted if reheated with the dressing and other ingredients.
• 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, stirring occasionally. Be careful not to overheat, as this can cause the egg yolk (if used) to cook and the olive oil to separate.
• If you have any protein additions like grilled chicken or shrimp, reheat them separately in a skillet over medium heat until warmed through.
• Once everything is reheated, reassemble the salad by tossing the romaine lettuce with the warmed dressing, croutons, and any reheated proteins.
• Serve immediately and enjoy your refreshed Caesar salad!

• Large bowl: Used to whisk together the dressing ingredients and to combine the salad components.

• Whisk: Essential for emulsifying the dressing by continuously mixing the ingredients together.

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

• Measuring cups: Necessary for accurately measuring the olive oil, parmesan cheese, and other ingredients.

• Measuring spoons: Used to measure out the lemon juice, dijon mustard, and worcestershire sauce precisely.

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

• Chef's knife: Ideal for chopping the romaine lettuce into bite-sized pieces.

• Salad tongs: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Serving bowl: A large bowl to present the finished Caesar salad attractively.

• Grater: Needed for grating the parmesan cheese finely.

Pre-make the dressing: Whisk together garlic, lemon juice, dijon mustard, and worcestershire sauce ahead of time. Store in the fridge to save time.

Use pre-washed lettuce: Buy pre-washed romaine lettuce to skip the washing and chopping steps.

Buy pre-made croutons: Use store-bought croutons to avoid making them from scratch.

Grate cheese in bulk: Grate a large amount of parmesan cheese and store it in an airtight container for future use.

Skip the egg yolk: If you're short on time, omit the egg yolk without compromising much on flavor.