Caesar Salad

Nutrition · per serving

Steps

1. 1

   Preheat a frying pan over medium heat. Cut the country bread into 1.5 cm cubes. Finely grate the garlic for the croutons.

   80 g country bread1 small clove (3 g) garlic
2. 2

   Toss the bread cubes with olive oil, grated garlic, and fine salt. Toast in the pan for 4-5 minutes, stirring often, until golden and crisp on the outside. Remove from the heat so they stay crunchy.

   80 g country bread10 ml olive oil1 small clove (3 g) garlic1 g fine salt
3. 3

   Separate the romaine leaves, wash if needed, and dry very well. Tear or cut into large bite-size pieces. A dry lettuce gives the dressing something to cling to instead of sliding off.

   2 small heads (about 350 g total) romaine lettuce, hearts only
4. 4

   For the dressing, finely mash the anchovy fillets and garlic into a paste in a bowl. Whisk in the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.

   4 fillets (20 g) anchovy fillets1 small clove (3 g) garlic1 large egg yolk5 g Dijon mustard15 ml lemon juice5 ml Worcestershire sauce
5. 5

   While whisking constantly, slowly drizzle in the olive oil until the dressing thickens slightly and looks glossy. Whisk in the finely grated Parmesan cheese and fine salt. Taste before adding more salt, since the anchovy and cheese are already salty.

   45 ml olive oil20 g, finely grated Parmesan cheese1 g fine salt
6. 6

   Place the romaine in a large bowl and add about three-quarters of the dressing. Toss thoroughly so every leaf is lightly coated. Add the croutons, shaved Parmesan, and black pepper, then toss once more gently.

   2 small heads (about 350 g total) romaine lettuce, hearts only40 g, shaved Parmesan cheese1 g black pepper80 g country bread10 ml olive oil1 small clove (3 g) garlic1 g fine salt
7. 7

   Divide between 2 plates, drizzle with the remaining dressing as desired, and serve immediately while the lettuce is crisp and the croutons are still crunchy.

Origin & History

Caesar salad was created in the 1920s by restaurateur Caesar Cardini, most commonly associated with Tijuana near the U.S.-Mexico border, and it became especially popular in the United States. The classic version is known for its dramatic, punchy dressing built from garlic, anchovy, egg, lemon, and Parmesan rather than heavy cream.