Caesar’s Caesar Salad Recipe

Introduction

Caesar’s Caesar Salad is a timeless classic that combines crisp romaine lettuce with a rich, tangy dressing and crunchy homemade croutons. This recipe delivers authentic flavors with a creamy anchovy-garlic dressing and freshly grated Parmesan, perfect for any season.

Ingredients

• 1 large head romaine lettuce (about 1 pound)
• 1 large egg
• 4 to 6 anchovy fillets, minced
• 1 large garlic clove, minced
• 3/4 teaspoon Dijon mustard
• 2 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup finely grated Parmesan, plus more for garnish
• 1/4 cup olive oil (for croutons)
• 4 garlic cloves, minced (for croutons)
• 20 thin baguette slices (each about ¼-inch thick)

Instructions

1. Step 1: Crisp the romaine lettuce by trimming and discarding the base, then separating the leaves. Rinse them in cold water and drain thoroughly. Spread the leaves on clean kitchen towels or paper towels, gently roll them up, and refrigerate for at least an hour.
2. Step 2: Prepare the croutons by mixing the olive oil and minced garlic in a small bowl. Preheat the oven to 375°F (190°C) and place a rack in the middle.
3. Step 3: Arrange the baguette slices in a single layer on a large baking sheet. Brush the tops generously with the garlic oil, then swirl the slices gently to allow the oil to soak the undersides. Toast in the oven for 13 to 15 minutes, turning halfway, until golden brown and crunchy. Set aside.
4. Step 4: While the bread toasts, bring water to a boil in a small saucepan. Lower the egg gently into the boiling water with a slotted spoon and cook for 1 minute. Remove the egg and let it cool.
5. Step 5: In a large wooden bowl, mash the anchovies with garlic, Dijon mustard, lime juice, and Worcestershire sauce using the back of a spoon. Mix until it forms a creamy paste. Crack the cooled egg into a separate bowl, add the yolk only to the wooden bowl, and discard the white. Whisk thoroughly to combine.
6. Step 6: Add salt and pepper, then slowly pour in the 1/2 cup olive oil while whisking vigorously to emulsify the dressing. Stir in the grated Parmesan until the dressing thickens nicely.
7. Step 7: Toss the cold lettuce leaves with the dressing using tongs or your hands until well coated. Divide the salad onto plates.
8. Step 8: Mix the croutons into the leftover dressing in the bowl, then nestle them into the salad. Top with extra Parmesan as desired and serve immediately.

Tips & Variations

• For a milder dressing, reduce the amount of anchovies or substitute with anchovy paste.
• Use fresh lime juice for a bright twist instead of traditional lemon juice.
• Make the croutons ahead and store them in an airtight container for up to 3 days.
• Swap a few garlic cloves in the croutons for herbs like rosemary or thyme for added aroma.

Storage

Store leftover salad components separately for best results. Keep the dressing refrigerated in a sealed container for up to 3 days. If you prepare the whole salad in advance, the lettuce may wilt from the dressing. Store croutons in an airtight container at room temperature for up to 3 days. Reheat croutons briefly in the oven to restore crunch if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg instead of a fresh egg?

Yes, using pasteurized egg yolk is a safer alternative when making dressings that include raw or lightly cooked eggs.

What can I substitute if I don’t like anchovies?

You can omit anchovies for a milder flavor or substitute with a small amount of Worcestershire sauce to maintain savory depth.

Caesar’s Caesar Salad Recipe

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4.6 from 83 reviews

This classic Caesar Salad recipe features crisp romaine lettuce, homemade garlic croutons, and a rich, creamy anchovy and Parmesan dressing emulsified with a soft-boiled egg yolk. Fresh ingredients and a well-balanced dressing create a perfect, tangy, and savory salad ideal as a starter or light meal.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Lettuce

• 1 large head romaine lettuce (about 1 pound)

Dressing

• 1 large egg
• 4 to 6 anchovy fillets, minced
• 1 large garlic clove, minced
• 3/4 teaspoon Dijon mustard
• 2 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup finely grated Parmesan, plus more for garnish

Croutons

• 1/4 cup olive oil
• 4 garlic cloves, minced
• 20 thin baguette slices (each about ¼-inch thick)

Instructions

1. Crisp the romaine lettuce: Trim and discard the base of the lettuce, then separate the leaves. Rinse them thoroughly in cold water and drain well. Spread the leaves out on two clean kitchen towels or paper towels, gently roll them up, and refrigerate for at least one hour to achieve a crisp texture.
2. Make the croutons: In a small bowl, mix together the olive oil and minced garlic to create a flavorful garlic oil. Preheat the oven to 375°F (190°C) and position a rack in the middle. Place the baguette slices on a large baking sheet in a single layer. Generously brush the tops of the slices with the garlic oil, then swirl the slices around the pan so the oil soaks the sides and the bottom as well. Toast in the oven for 13 to 15 minutes, turning the slices halfway through, until they are browned and crunchy. Set aside to cool.
3. Soft-boil the egg: While the bread is toasting, bring water to a boil over medium-high heat in a small saucepan. Using a slotted spoon, gently lower the egg into the boiling water and let it cook for exactly one minute. Remove the egg with the slotted spoon and set aside to cool.
4. Prepare the dressing: In a large wooden bowl, use the back of a soup spoon to mash the minced anchovies together with the garlic, Dijon mustard, lime juice, and Worcestershire sauce. Press the mixture against the bowl in circular motions until it thickens into a creamy paste. Crack the cooled egg, separate the yolk from the white, discard the white, and add the yolk to the bowl. Thoroughly whisk the mixture to combine. Add salt and pepper, then slowly drizzle in the 1/2 cup of extra-virgin olive oil while whisking vigorously to emulsify the dressing. Finally, stir in the grated Parmesan cheese until the dressing is very thickened.
5. Toss and serve: Add the chilled lettuce leaves to the bowl with the dressing. Using tongs or clean hands, toss the lettuce gently but thoroughly to coat every leaf with the dressing. Distribute the salad onto serving plates. Smear some of the remaining dressing in the bowl onto the croutons and tuck them into the salad, placing some on top for garnish. Add extra Parmesan cheese to taste and serve immediately for the best flavor and texture.

Notes

• Refrigerating the lettuce after washing helps keep it crisp and fresh.
• Soft-boiling the egg for only one minute keeps the yolk runny to help emulsify the dressing.
• The anchovy fillets add authentic umami flavor; reduce quantity for a milder taste.
• Use freshly grated Parmesan for maximum flavor impact in the dressing and garnish.
• Store leftover croutons in an airtight container to keep them crunchy for several days.
• This dressing contains raw egg yolk; use fresh, high-quality eggs and consume immediately.

Keywords: Caesar Salad, homemade Caesar dressing, garlic croutons, romaine lettuce, classic salad