Classic Restaurant Caesar Salad Recipe

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

Dijon mustard: Provides a tangy, slightly spicy kick that enhances the dressing.

Lemon juice: Freshly squeezed, it adds a bright, zesty flavor.

Worcestershire sauce: Contributes a deep, umami-rich taste.

Olive oil: The base of the dressing, it helps to emulsify and blend all the flavors together.

Parmesan cheese: Adds a salty, nutty flavor and creamy texture to the dressing.

Romaine lettuce: The crisp, fresh greens that form the base of the salad.

Croutons: Provide a crunchy texture contrast to the salad.

When making the dressing for a Caesar salad, ensure to emulsify the olive oil properly by adding it slowly while whisking continuously. This creates a smooth and creamy texture that clings well to the romaine lettuce. Additionally, use freshly squeezed lemon juice for a bright, tangy flavor that complements the parmesan cheese.

• minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for every clove of garlic. It provides a similar flavor but is less pungent.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still provide the tangy flavor needed in the dressing.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess to lemon juice.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor, though it is slightly saltier.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that works well in dressings.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano is slightly saltier and sharper but provides a similar texture and flavor.

• romaine lettuce - Substitute with kale: Kale is heartier and provides a different texture but can still hold up well to the dressing.

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

• To keep your Caesar salad fresh, store the dressing and salad components separately. Place the dressing in an airtight container and refrigerate for up to one week. The romaine lettuce should be washed, dried thoroughly, and stored in a resealable plastic bag with a paper towel to absorb excess moisture. This will keep the lettuce crisp for up to 3-4 days.

• If you have leftover croutons, store them in an airtight container at room temperature. They will stay crunchy for up to two weeks. Avoid refrigerating croutons as they can become soggy.

• When ready to serve, combine the romaine lettuce and croutons in a large bowl. Give the dressing a good whisk to re-emulsify, then pour it over the salad and toss to coat evenly.

• Freezing Caesar salad is not recommended as the lettuce will lose its crispness and become watery upon thawing. However, you can freeze the dressing separately. Pour it into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to three months. Thaw in the refrigerator overnight and whisk well before using.

• For a quick meal prep, you can pre-chop the romaine lettuce and store it in individual serving containers. Keep the dressing and croutons separate until ready to eat to maintain the best texture and flavor.

• If you want to make your Caesar salad more substantial, consider adding some protein like grilled chicken, shrimp, or steak. Store the cooked protein in a separate container in the refrigerator and add it to the salad just before serving.

• First, separate the romaine lettuce and croutons from the rest of the salad. The lettuce will wilt and the croutons will become soggy if reheated with the dressing.
• Place the romaine lettuce in a bowl and cover it with a damp paper towel. Store it in the refrigerator to keep it crisp.
• For the croutons, preheat your oven to 350°F (175°C). Spread the croutons on a baking sheet and bake for about 5-7 minutes, or until they are crispy again.
• To reheat the dressing, pour it into a small saucepan and warm it over low heat, stirring occasionally. Be careful not to overheat, as this can cause the olive oil to separate.
• Once everything is ready, toss the romaine lettuce with the reheated dressing and top with the crispy croutons.
• Serve immediately to enjoy the Classic Restaurant Caesar Salad at its best.

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

• Whisk: A tool used to blend the dressing ingredients together and emulsify the olive oil.

• Garlic press: A device to mince the garlic clove efficiently.

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

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

• Salad bowl: A large bowl to combine the chopped romaine lettuce and croutons.

• Salad tongs: Used to toss the salad and ensure the dressing coats the ingredients evenly.

• Chef's knife: A sharp knife to chop the romaine lettuce.

• Cutting board: A surface to chop the romaine lettuce safely.

Prepare ingredients in advance: Mince the garlic and grate the parmesan cheese ahead of time to streamline the process.

Use a blender: Combine the dressing ingredients in a blender for a quick and easy emulsification.

Pre-wash lettuce: Wash and chop the romaine lettuce earlier in the day and store it in the fridge.

Store-bought croutons: Use store-bought croutons to save time on baking your own.

Double the dressing: Make a double batch of the dressing and store it in the fridge for future salads.