Classic Caesar Salad from Scratch
Crisp romaine, anchovy-garlic dressing, garlic-rubbed croutons and aged Parmigiano — the original Caesar, restaurant-quality at home.
About This Recipe
The original Caesar salad — created by Caesar Cardini at his Tijuana restaurant in 1924 — is dramatically different from the bottled-dressing version most people know. It's built on a foundation of anchovy, raw garlic and lemon, emulsified into a creamy dressing without mayonnaise (egg yolk does the work), and tossed with crisp romaine just before serving. This is one of the world's most-imitated and most-bastardised salads; the original is deeply savoury and worth knowing.
Ingredients
Serves 4
- 2 headsromaine lettuce(outer leaves removed, hearts halved lengthwise)
- 200 grustic country bread(cut into 2cm cubes (200g))
- 60 mlolive oil(for the croutons)
- 2 clovesgarlic(1 smashed for croutons, 1 minced for dressing)
- 6 filletsanchovies in olive oil(drained)
- 2 largeegg yolks(from sashimi-grade eggs)
- 2 tbspDijon mustard
- 2 tbsplemon juice
- 1 tspWorcestershire sauce
- 150 mlextra-virgin olive oil(for the dressing)
- 60 gParmigiano-Reggiano(freshly grated, plus extra for shaving)
- salt and freshly cracked black pepper(to taste)
Instructions
- 1
Make the croutons
Heat 60ml olive oil in a wide skillet over medium heat with the smashed garlic clove. Add the bread cubes and toss to coat. Cook 5-6 minutes, tossing, until deeply golden and crispy on all sides. Discard the garlic. Drain on paper towels and salt lightly. Cool.
- 2
Make the dressing — pestle method
In a large salad bowl (or wooden mortar), mash the anchovy fillets and minced garlic into a paste with a fork. Add the egg yolks and whisk until pale and creamy. Whisk in Dijon, lemon juice and Worcestershire.
- 3
Emulsify the oil
Slowly drizzle in the olive oil while whisking constantly — start with drops, then a thin stream. The mixture should thicken into a creamy emulsified dressing. If it breaks (separates), whisk in 1 tablespoon warm water to bring it back.
- 4
Add cheese and season
Whisk in the Parmigiano. Add black pepper generously. Taste — should be intensely savoury, slightly tangy. Salt is usually unnecessary (anchovies and Parmigiano are very salty).
- 5
Toss the salad
Add the romaine hearts directly to the dressing bowl. Toss vigorously with two large spoons until every leaf is coated. Add the cooled croutons and toss gently.
- 6
Plate and finish
Pile onto chilled plates. Use a vegetable peeler to shave generous strips of Parmigiano over the top. Finish with extra cracked pepper. Serve immediately while the lettuce is crisp.
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Pro Tips
- →
Anchovies are non-negotiable — they're the umami backbone, not a fishy flavour.
- →
Use the freshest eggs you can — the salad depends on raw yolks.
- →
Toss the salad in the dressing bowl — the wooden bowl method keeps it fresh.
Variations
- •
Chicken Caesar: top with sliced grilled chicken breast.
- •
Shrimp Caesar: top with grilled prawns.
- •
Caesar Wrap: chop the salad and roll in a tortilla.
- •
Fully Vegetarian: substitute capers and nutritional yeast for anchovies (different but excellent).
Storage
Dressing keeps refrigerated 3 days. Croutons keep 5 days. Toss salad just before serving.
History & Origin
Caesar Cardini created the salad at his Caesar's Place restaurant in Tijuana, Mexico, on July 4, 1924, when supplies ran short and he improvised with what was on hand. The original was tossed tableside as a theatrical service. The modern bottled-dressing version (with mayonnaise) is far removed from Cardini's original.
Frequently Asked Questions
Why anchovies?
Anchovies are the umami backbone of Caesar dressing. They don't taste 'fishy' when properly emulsified — they taste deeply savoury, like the salad has been seasoned with a quiet bass note. Skipping them produces a noticeably flatter dressing.
Are raw eggs safe?
Use only the freshest eggs from a trusted source. Pasteurised eggs (heat-treated to kill salmonella while remaining liquid) are sold at major grocery stores and are a safe alternative. The risk from raw eggs is low (1 in 20,000 eggs), but anyone immunocompromised should use pasteurised.
Can I use bottled Caesar dressing?
Bottled Caesar dressing is a fundamentally different sauce — typically thickened with mayonnaise instead of emulsified yolks. It tastes blander, less complex, more commercially shelf-stable. Once you've made the original from scratch, bottled dressings disappoint.
What's the original Caesar tradition?
Caesar Cardini's original 1924 recipe used coddled eggs (boiled 60 seconds), no anchovy (the anchovy flavour came from Worcestershire sauce). Modern Caesar with anchovy is a 1940s evolution, popularised by Cardini's daughter and brother Alex.
Nutrition Facts
Per serving (280g / 9.9 oz) · 4 servings total
Time Summary
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