Classic Caesar Salad
This classic Caesar salad features crisp romaine lettuce tossed in a bold, creamy homemade dressing made from scratch with anchovies, egg yolks, garlic, lemon juice, and freshly grated Parmigiano-Reggiano. Topped with golden homemade garlic croutons and a generous shower of Parmesan, it delivers restaurant-quality flavor in just 30 minutes — with every component made entirely from scratch in your own kitchen.
Equipment
- Large baking sheet For baking croutons; line with parchment or foil
- Box grater or microplane For freshly grating Parmesan cheese
- Large mixing bowl For tossing bread cubes and assembling salad
- Small bowl or jar For whisking and emulsifying the Caesar dressing
- Whisk Essential for emulsifying the dressing
- Chef's knife For chopping bread and romaine
- Cutting board
- Garlic press or mortar and pestle (optional) For mincing garlic
- Salad tongs Or large spoon and fork for tossing the salad
- Measuring spoons and measuring cups
- Salad spinner (optional) For washing and thoroughly drying romaine leaves
Ingredients
For the Homemade Croutons
- 3 cups day-old French bread or sourdough about 3 oz / 85g, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
For the Caesar Dressing
- 2 cloves garlic minced
- 3–4 anchovy fillets mashed into a paste, or substitute 1 tsp anchovy paste
- 2 tbsp freshly squeezed lemon juice about 1 medium lemon
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 egg yolks from large eggs, room temperature
- ½ cup extra virgin olive oil 120ml
- ¼ cup Parmigiano-Reggiano freshly grated; about 25g
- salt to taste
- freshly ground black pepper to taste
For the Salad
- 2 large heads romaine lettuce outer leaves removed, torn or chopped into bite-sized pieces
- ½ cup Parmigiano-Reggiano freshly grated; about 50g, for topping
- freshly ground black pepper extra, for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Cut the day-old bread into 1-inch cubes and place in a large mixing bowl.
- Stir together the olive oil, minced garlic, salt, and pepper in a small bowl, then pour over the bread cubes and toss until every piece is evenly coated.
- Spread the coated cubes in a single layer on the prepared baking sheet and bake for 10–12 minutes, flipping once halfway through, until golden and crispy on all sides. Set aside to cool.
- Separate, rinse, and spin or pat the romaine leaves completely dry, then tear or chop into bite-sized pieces and refrigerate until ready to use.
- In a medium bowl, mash together the minced garlic and anchovy fillets into a smooth paste, then whisk in the lemon juice, Dijon mustard, and Worcestershire sauce until combined.
- Add the 2 room-temperature egg yolks and whisk vigorously for about 30 seconds until the mixture looks smooth and slightly thickened.
- While whisking constantly, add the extra virgin olive oil in a very slow, thin stream — almost drop by drop at first — until the dressing is thick, creamy, and fully emulsified.
- Stir in the ¼ cup of freshly grated Parmesan, then taste and adjust with salt, pepper, or an extra squeeze of lemon juice as needed.
- Drizzle about two-thirds of the dressing over the chilled romaine and toss thoroughly to coat every leaf, adding more dressing as desired.
- Gently toss in the cooled croutons, then top with freshly grated Parmesan and a crack of black pepper. Serve immediately.
Notes
- Use freshly grated Parmesan. Pre-grated Parmesan won't melt into the dressing properly — always buy a block and grate it yourself for the best flavor and texture.
- Don't skip the anchovies. They dissolve completely into the dressing and deliver irreplaceable umami depth. You won't taste fish — just a richly savory dressing.
- Dry your romaine thoroughly. Wet leaves repel oil-based dressing. Use a salad spinner or pat completely dry with paper towels before dressing.
- Add oil slowly for a creamy emulsion. Drizzle the olive oil in a thin, steady stream while whisking constantly. Rushing this step causes a broken, oily dressing.
- Use room-temperature egg yolks. Cold yolks don't emulsify as readily. Pull them from the fridge 15–20 minutes before making the dressing.
- Day-old bread makes the best croutons. Slightly stale bread has less moisture and crisps up beautifully. Fresh bread tends to stay soft in the center.
- Dress just before serving. Once tossed, Caesar salad wilts quickly. Assemble at the last moment for the freshest texture and crunchiest croutons.
- Raw egg substitute. If you're concerned about raw egg yolks, use pasteurized egg yolks available at most grocery stores, or replace with 2 tablespoons of high-quality mayonnaise for a similar creamy result.
- Storage tip. Store dressing in an airtight jar in the fridge for up to 3 days. Keep croutons in an airtight container at room temperature for up to 4 days. Do not store assembled salad.
- Revive soggy croutons. If croutons have softened, spread on a baking sheet and bake at 375°F for 3–4 minutes to crisp them back up. Never microwave them.
Nutrition
Serving: 1ServingCalories: 390kcalCarbohydrates: 20gProtein: 12gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 95mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 2gVitamin A: 130IUVitamin C: 18mgCalcium: 28mgIron: 12mg
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