Caesar Salad
Ingredients:
2 heads romaine lettuce, chopped (about cups chopped)
1/2 cup parmesan cheese, shaved or shredded
1-2 cups croutons
1 cup caesar salad dressing (or less to taste)
For the Caesar Salad Dressing:
3/4 cup mayonnaise
1/3 cup Parmesan cheese, freshly grated
2 tablespoons lemon juice, freshly squeezed
4 teaspoons extra virgin olive oil
1 clove garlic, minced
3/4 teaspoon anchovy paste
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions:
In a large serving bowl, combine romaine lettuce, parmesan, and croutons.
In a medium mixing bowl, combine the salad dressing ingredients. Use a whisk to mix together and stir to combine. (Note that caesar dressing is typically thicker than other dressings. If this recipe is too thick for you, whisk in 1/2 tablespoon of water to thin it out a bit).
Drizzle salad with caesar salad dressing and toss gently to combine.
Serve immediately.
Notes:
Make ahead instructions: If you want to make caesar salad ahead of time, I recommend combining everything except for the croutons. The croutons will quickly become soggy. Otherwise, everything else will store well in the fridge in an airtight container for up to 5 days. For best results, store the dressing separately too if you can.
How to store: Store leftover Caesar salad in an airtight container in the refrigerator for up to 5 days. It is best if eating within a day or two because the longer you store it, the more wilted the romaine lettuce will get.