Description
This recipe presents the best Caesar salad featuring bright, smoky charred lemon and crisp romaine edges. It’s designed to be an impressive yet simple and hearty meal, perfect for family dinners or entertaining friends.
Ingredients
Scale
- 2 large heads (about 1 kg) Romaine Lettuce, thoroughly washed and dried
- 2 cups (50 g) Quality Croutons, either homemade day-old bread croutons or your favorite store-bought
- 0.5 cup (50 g) freshly grated Parmigiano-Reggiano Parmesan Cheese
- 2 medium Lemons, halved for charring, plus extra for serving
- 0.5 cup (120 ml) Extra Virgin Olive Oil for the dressing, plus a drizzle for charring lemons
- 2 cloves Garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon (15 ml) Dijon Mustard
- 1 teaspoon (5 ml) Worcestershire Sauce (use a vegetarian alternative if preferred)
- 1 large Egg Yolk (or 2 tablespoons mayonnaise)
- 1 teaspoon (5 g) Anchovy Paste, optional (Alternatively, a dash of miso paste)
- Freshly ground Black Pepper, to taste
- Salt, to taste
Instructions
- Prep Romaine: Wash 2 large romaine heads and thoroughly dry, using a salad spinner for about 5 minutes until leaves feel completely dry to the touch.
- Char Lemons: Halve 2 lemons. Heat a 10-inch cast iron skillet over medium-high heat. Sear cut-side down for 7-10 minutes until deeply caramelized and smoky.
- Whisk Dressing: In a medium bowl, whisk charred lemon juice, 0.5 cup (120ml) olive oil, 2 minced garlic cloves, 1 tablespoon (15ml) Dijon, 1 teaspoon (5ml) Worcestershire, 1 large egg yolk (or mayonnaise), and 1 teaspoon (5g) anchovy paste. Whisk for 5 minutes until creamy and pale, coating a spoon.
- Prepare Croutons: If homemade, cube day-old bread; toss with olive oil, salt, and pepper. Bake at 375°F (190°C) for 10-15 minutes until golden and crunchy. Or use quality store-bought croutons.
- Assemble Salad: In a large bowl, gently toss dry romaine with dressing, adding a little at a time until lightly coated. Finish with croutons and 0.5 cup (50g) grated Parmesan.
Notes
For shortcuts, use pre-washed romaine, store-bought roasted chicken, or mayonnaise instead of egg yolk in the dressing. The dressing can be made up to 3 days ahead and stored in an airtight container in the fridge. Avoid over-dressing and ensure romaine is completely dry to prevent dilution. For healthier options, use whole grain croutons or less dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing, Charring
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (180 g)
- Calories: 410 calories
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
Keywords: Caesar salad, charred lemon, romaine, easy salad, family meal, quick meal, healthy salad, classic salad, dinner, parmesan