Caesar Salad

Prepare Your Ingredients Mince your garlic cloves finely. This ensures the flavor distributes evenly throughout the dressing without any harsh chunks. If you’re particularly sensitive to raw garlic, let the minced garlic sit for 10 minutes before using this mellows the flavor slightly. Squeeze your lemon juice fresh from one lemon. There’s no substitute for freshly squeezed citrus in this recipe the brightness is essential to balancing the rich ingredients. Remove any seeds before measuring. Grate your Parmigiano-Reggiano cheese fresh if possible. Pre-grated cheese often contains anti-caking agents that can affect the texture. Look for the authentic Italian cheese with the embossed rind for the best flavor.

Create the Flavor Base In your medium bowl, combine the minced garlic, anchovy paste, fresh lemon juice, Dijon mustard, and Worcestershire sauce. Whisk these ingredients together thoroughly for about 30 seconds. This creates the foundational flavor profile of your dressing. At this stage, the mixture will be thin and quite sharp. This is exactly what you want the acidity and umami flavors need to be concentrated before adding the creamy elements. Take a moment to smell the mixture you’ll notice how the lemon brightens the garlic while the anchovy adds a savory depth.

Add the Creamy Components Gradually add the mayonnaise to your bowl while whisking continuously. Adding it slowly helps incorporate it smoothly without creating lumps. The mixture will immediately begin to thicken and become creamy. Next, add the freshly grated Parmigiano-Reggiano cheese. Continue whisking until the cheese is fully incorporated and the dressing is uniform in texture. The cheese will slightly thicken the mixture while adding that distinctive nutty flavor. Finally, add the salt and freshly ground black pepper. These seasonings might seem like small additions, but they’re crucial for bringing all the flavors together. Whisk until everything is completely combined.

Perfect the Flavor Taste your dressing and adjust the seasoning if needed. This is the most important step in achieving restaurant-quality results. Here’s what to look for and how to adjust: If It Tastes… Add… Too acidic A pinch more salt or a small amount more mayonnaise Too bland More lemon juice, a pinch of salt, or additional anchovy paste Too thick A teaspoon of water or more lemon juice Too thin A bit more mayonnaise or grated cheese Not garlicky enough Another small minced clove of garlic

Rest and Serve For the best flavor, cover your dressing and let it rest in the refrigerator for at least a few hours, or ideally overnight. This resting period allows the flavors to meld together and develop complexity. The garlic will mellow slightly, the cheese will infuse more thoroughly, and the overall taste will become more cohesive. When you’re ready to serve, give the dressing a good whisk. It may have thickened slightly in the fridge, so you can add a tiny splash of water or lemon juice to reach your desired consistency. Toss with crisp romaine lettuce, homemade croutons, and additional shaved Parmesan for the classic Caesar experience. The dressing is also fantastic as a dip for vegetables or a spread for sandwiches. Check out our crispy chickpea lettuce wraps for another creative way to use this versatile dressing.