Caesar Salad Recipe

Classic Caesar Salad with crisp homemade croutons and a light caesar dressing – for when you want to impress your dinner guests.

There's a reason that in the 90 years since its invention, the Caesar salad has become the default second salad option at every single major restaurant chain in the country. We all know what it is: chopped romaine lettuce and garlicky croutons, tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. Even when mass-produced, this combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope.

INGREDIENTS
2 small garlic cloves, minced
1 teaspoon anchovy paste (see note)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce1 cup mayonnaise, best quality such as Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

INSTRUCTIONS
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Note: Anchovy paste can be found near the canned tuna in the supermarket.