Caesar Salad
This Caesar Salad is crisp, savory, and sharply refreshing, with cool romaine leaves coated in a silky anchovy-garlic dressing. Golden croutons and shaved Parmesan add crunch and richness, making a simple salad feel unmistakably classic and satisfying.
Ingredients
Salad
- 2 small heads (about 350 g total)romaine lettuce, hearts only
- 40 g, shavedParmesan cheese
- 1 gblack pepper
Croutons
- 80 gcountry bread
- 10 mlolive oil
- 1 small clove (3 g)garlic
- 1 gfine salt
Dressing
- 4 fillets (20 g)anchovy fillets
- 1 small clove (3 g)garlic
- 1 largeegg yolk
- 5 gDijon mustard
- 15 mllemon juice
- 5 mlWorcestershire sauce
- 45 mlolive oil
- 20 g, finely gratedParmesan cheese
- 1 gfine salt
Instructions
- 1
Preheat a frying pan over medium heat. Cut the country bread into 1.5 cm cubes. Finely grate the garlic for the croutons.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a beginner-friendly version, use very fresh eggs; if preferred, substitute 15 g mayonnaise for the egg yolk for a more stable dressing.
- •If using pre-washed romaine, still dry it with a clean towel or salad spinner for the best texture.
- •A vegetable peeler makes neat Parmesan shards quickly.
- •Serve as a starter, or top with grilled chicken if you want a more substantial meal.
Background
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.
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