Description
A classic Caesar Salad featuring crisp romaine lettuce, crunchy croutons, freshly grated Parmesan, and a flavorful homemade dressing made with anchovy paste, garlic, Dijon mustard, lemon juice, and olive oil. This quick and easy recipe serves 4 and is perfect for a light lunch or as a side dish.
Ingredients
Scale
Salad
- 1 head romaine lettuce (about 6 cups chopped)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons (store-bought or homemade)
Dressing
- 2 tbsp freshly squeezed lemon juice
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- 1/3 cup olive oil
- Freshly cracked black pepper (to taste)
Instructions
- Prep the Lettuce: Wash the romaine lettuce thoroughly to remove any dirt or grit. Dry it well using a salad spinner or paper towels to ensure the dressing adheres properly.
- Make the Dressing: In a medium bowl, combine anchovy paste, minced garlic, Dijon mustard, lemon juice, and freshly cracked black pepper. Whisk these ingredients together, then slowly drizzle in the olive oil while continuously whisking until the dressing is smooth and emulsified.
- Toss the Salad: Place the chopped romaine lettuce, croutons, and freshly grated Parmesan cheese in a large salad bowl. Pour the homemade dressing over the salad and toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Serve Immediately: Plate the salad onto individual serving dishes. Optionally, sprinkle extra Parmesan cheese on top for added flavor. Serve right away to enjoy the crisp freshness of the lettuce and crunch of the croutons.
Notes
- Use fresh Parmesan for the best flavor and texture in the salad.
- Adjust the amount of anchovy paste according to your taste preference or omit for a milder dressing.
- For a gluten-free version, use gluten-free croutons or omit them entirely.
- Prep the lettuce and dressing just before serving to keep the salad crisp and fresh.
- This dressing can be stored in the fridge for up to 2 days, but it’s best freshly made.
