Caesar Salad Recipe
Crisp romaine lettuce tossed in a rich, garlicky dressing with crunchy homemade croutons and shaved parmesan creates a refreshing and savory classic that balances tangy and umami flavors.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 hearts of romaine lettuce</li><li class="ingredients-single-item">50g freshly grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">For the croutons:</li><li class="ingredients-single-item">150g day-old bread, cut into 1.5cm cubes</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 anchovy fillets, finely minced (or 1 tsp anchovy paste)</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tsp Worcestershire sauce</li><li class="ingredients-single-item">120ml extra virgin olive oil</li><li class="ingredients-single-item">1 tbsp mayonnaise (as egg substitute)</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Salad spinner</li><li class="equipment-single-item">Immersion blender or small food processor</li><li class="equipment-single-item">Microplane or cheese grater</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. For the croutons, toss the bread cubes with olive oil, garlic powder, and salt in a bowl until evenly coated. The oil helps the bread cubes achieve a beautiful golden crust while maintaining a slight chew in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes, tossing halfway through, until they're golden brown and crisp. Keep a close eye on them as they can go from perfect to burnt quickly! Allow to cool completely while you prepare the remaining ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the dressing, combine the minced garlic, anchovy fillets, Dijon mustard, lemon juice, Worcestershire sauce, and mayonnaise in a bowl or the cup of an immersion blender. The mayonnaise acts as an emulsifier, creating the same creamy texture traditionally achieved with raw egg.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Slowly drizzle in the olive oil while whisking vigorously (or blending with the immersion blender) until the dressing is thick and emulsified – this creates tiny droplets of oil suspended in the other ingredients, resulting in a smooth, cohesive dressing. Season with freshly ground black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Wash and thoroughly dry the romaine lettuce using a salad spinner – excess water will dilute your dressing and prevent it from adhering properly to the leaves. Tear the leaves into bite-sized pieces, discarding the very bottom of the hearts.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large serving bowl, toss the romaine with about half the dressing, using clean hands or salad tongs to ensure each leaf is lightly coated. Add more dressing as needed – remember you can always add more, but you can't take it away!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the homemade croutons and most of the grated Parmesan to the bowl and toss again gently. The warm, aromatic croutons will slightly soften as they absorb some dressing, creating wonderful textural contrasts throughout the salad.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately, topped with additional freshly grated Parmesan and a final crack of black pepper. For the best dining experience, use chilled plates to keep the salad crisp and refreshing all the way through to the last bite!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does traditional Caesar dressing use raw eggs and how can I avoid them?
Traditional Caesar dressing uses raw eggs as an emulsifier to create a creamy, cohesive texture. For food safety, substitute with mayonnaise (which contains pasteurized eggs), Greek yogurt, or a vegan alternative like aquafaba. These options provide similar richness without the risk of foodborne illness.
Can I make the Caesar dressing ahead of time?
Yes, the dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavours actually develop and improve with time. Just whisk it again before using as it may separate slightly during storage.
Are anchovies really necessary for an authentic Caesar salad?
Anchovies are essential for authentic Caesar flavour, providing the distinctive umami and depth. If you're hesitant, try anchovy paste which is milder. For a vegetarian version, substitute with capers or olives blended with a drop of soy sauce and nutritional yeast for similar complexity.
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