Classic Caesar Salad
Crisp romaine lettuce with garlicky anchovy dressing, homemade croutons and shaved Parmesan — the timeless steakhouse salad.
About This Recipe
Caesar salad was invented in 1924 by Caesar Cardini, an Italian-born restaurateur who ran a restaurant in Tijuana, Mexico, catering to Americans crossing the border during Prohibition. The original dressing used whole egg, lemon juice, olive oil, Worcestershire sauce and Parmesan — no anchovies, which were added by later cooks. The genius of the Caesar is that a small number of bold ingredients — anchovy umami, garlic punch, lemon acid, Parmesan richness and crunchy croutons — create a dressing of exceptional depth and complexity. It is one of the most widely eaten salads in the world and one of the few dishes where the dressing is the centrepiece.
Ingredients
Serves 4
- 2 large headsromaine lettuce(leaves separated and torn)
- 80 gParmesan(shaved or finely grated)
- 4 slicessourdough bread(torn into chunks)
- 3 tbspolive oil(for croutons)
- 2 clovesgarlic(1 whole for croutons, 1 minced for dressing)
- 4anchovy fillets(finely minced)
- 2egg yolks
- 1 tspDijon mustard
- 1 tspWorcestershire sauce
- 2 tbsplemon juice
- 80 mlextra virgin olive oil(for dressing)
- 1 to tastesalt and black pepper
Instructions
- 1
Make croutons
Toss bread with olive oil and halved garlic. Bake at 200°C for 10 minutes until golden. Season with salt.
- 2
Start the dressing
Whisk together minced garlic, anchovies, egg yolks, mustard, Worcestershire and lemon juice.
- 3
Emulsify
Slowly drizzle in olive oil while whisking constantly to emulsify into a creamy dressing.
The anchovies dissolve into the dressing — you won't taste fish, only umami depth.
- 4
Season
Season generously with salt and pepper. Add more lemon to taste.
- 5
Dress and serve
Toss romaine with dressing until every leaf is lightly coated. Top with croutons and shaved Parmesan. Serve immediately.
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Pro Tips
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The anchovies dissolve into the dressing — you won't taste fish, only umami depth.
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For food safety, use pasteurised eggs or substitute 2 tbsp mayo for raw yolks.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add grilled chicken breast for a more substantial meal.
- •
Substitute kale for romaine for a heartier, longer-lasting salad.
- •
Use a vegetarian Worcestershire sauce and omit anchovies for a vegetarian version.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Dressing keeps 4 days in the fridge. Dress the salad only just before serving.
History & Origin
Caesar Cardini invented his namesake salad on 4 July 1924 in Tijuana to serve a rush of American customers with whatever he had on hand. His daughter Rosa later recalled watching him toss the salad tableside at the original Caesar's Restaurant. The dish was declared a perfect recipe by the International Society of Epicures in Paris in 1953.
Frequently Asked Questions
Can I use a jar of Caesar dressing?
You can, but homemade dressing is dramatically better — the fresh garlic, real anchovies and properly emulsified egg yolk create a depth of flavour no bottled version can match.
Is Caesar dressing safe with raw egg?
The risk from raw eggs is low but real. For safety, use pasteurised eggs, or replace the egg yolks with 2 tbsp good-quality mayonnaise.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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