Classic Caesar Salad
by
Clinton Kelly
Clinton Kelly brings his signature approachable style to this timeless salad, building a creamy, anchovy-spiked dressing that clings to crisp romaine leaves. A generous shower of Parmesan and black pepper makes it a standout side that holds its own at any table.
Prep Time:
15 Minutes
Cook Time
0 Minutes
Serves:
4 Servings
Level:
Beginner
Ingredients
2 large romaine hearts
1 small garlic clove, finely grated or minced
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
Juice of ½ lemon
½ cup finely grated Parmesan cheese, plus more for serving
Kosher salt
Freshly cracked black pepper
Instructions
STEP 1: Separate the romaine leaves, wash them thoroughly, and dry them completely. Tear or chop the lettuce into bite-size pieces and place in a large salad bowl.
STEP 2: In a small bowl, whisk together the garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and lemon juice.
STEP 3: Slowly whisk in the olive oil until the dressing is smooth and fully emulsified.
STEP 4: Stir in the grated Parmesan cheese. Season with a small pinch of kosher salt and plenty of freshly cracked black pepper.
STEP 5: Pour the dressing over the romaine and toss until every leaf is evenly coated.
Serving & Finishing Touches
Finish with additional grated Parmesan and another generous grinding of black pepper. Serve immediately.