Classic Caesar Salad Recipe

About This Recipe

A great Caesar salad lives and dies by its dressing. The authentic dressing — made tableside at Caesar's restaurant in Tijuana — used raw egg yolk, olive oil, lemon, Worcestershire and anchovy. Anchovies are not optional; they're the umami backbone that makes the dressing addictive without tasting fishy. Good Parmesan and crunchy homemade croutons complete the classic.

Ingredients

Serves 4

• 2romaine lettuce hearts(leaves separated and torn)
• 60 gParmesan(freshly shaved or grated)
• 2 clovesgarlic(for dressing)
• 4 filletsanchovy(packed in oil)
• 1egg yolk
• 1 tspDijon mustard
• 2 tbsplemon juice
• 1 tspWorcestershire sauce
• 80 mlextra-virgin olive oil
• 30 gParmesan(finely grated, for dressing)
• 3 slicesthick white bread(cubed, for croutons)
• 3 tbspolive oil(for croutons)
• 1 clovegarlic(minced, for croutons)

Instructions

1. 1

   Make croutons

   Toss bread cubes with olive oil, minced garlic and a pinch of salt. Spread on a baking tray and bake at 200°C / 400°F for 10–12 minutes until golden and crispy.

2. 2

   Make the dressing

   Mince garlic and anchovies to a paste on a board (or in a food processor). Whisk with egg yolk, Dijon, lemon juice and Worcestershire. Gradually drizzle in olive oil while whisking constantly until emulsified and creamy. Stir in grated Parmesan. Season with salt and pepper.

3. 3

   Assemble

   Toss romaine leaves with enough dressing to coat (don't overdress). Add croutons and half the shaved Parmesan. Toss gently. Finish with remaining Parmesan and black pepper.

Variations

• •

  Chicken Caesar: add sliced grilled or pan-fried chicken breast.

• •

  Salmon Caesar: top with a pan-seared salmon fillet instead of chicken.

Storage

Dress only what you'll eat immediately — dressed Caesar wilts quickly. Keep undressed components separately for up to 2 days.

Frequently Asked Questions