Print

Caesar’s Caesar Salad Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/caesars-caesar-salad-recipe/