This recipe delivers the authentic, powerful flavor of a true Caesar salad: crisp romaine lettuce coated in a rich, creamy, umami-packed dressing, topped with buttery homemade croutons and a snow of sharp Parmesan cheese. The secret is in the emulsified dressing made from scratch and using high-quality ingredients.
1. Ingredients You’ll Need
For the Homemade Croutons:
- 2 cups (100g) day-old bread, cut into ¾-inch cubes (French baguette or sourdough is ideal)
- 2 tbsp olive oil
- 1 tbsp grated Parmesan cheese
- 1 small garlic clove, minced
- Salt and freshly ground black pepper
For the Classic Caesar Dressing:
- 2-3 anchovy fillets, finely minced (or 1 tsp anchovy paste)
- 1 large garlic clove, minced
- 1 large egg yolk (use pasteurized eggs if concerned)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (25g) Parmesan cheese, freshly grated
- Salt and freshly ground black pepper, to taste
For the Salad Assembly:
- 2 large heads of romaine lettuce, washed and thoroughly dried
- Parmesan cheese, for shaving over the top
2. Nutrition Information (Calorie Estimate)
- Calories: Approximately 350-450 kcal per serving (as a side dish).
- Note: This is an estimate. The calorie count is high due to the olive oil, cheese, and croutons. For a lighter version, use less dressing.
3. Step-by-Step Instructions (Detailed with Tips)
Step 1: Make the Homemade Croutons
- Pro Tip: Using day-old, sturdy bread is crucial. Fresh bread will make soft, not crunchy, croutons.
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the bread cubes, olive oil, minced garlic, grated Parmesan, salt, and pepper. Toss until the bread is evenly coated.
- Spread the cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes, tossing halfway through, until they are golden brown and crispy. Let them cool completely.
Step 2: Prepare the Lettuce
- Pro Tip: A salad spinner is the best tool to get lettuce completely dry. Wet lettuce will make the dressing watery and dilute the flavor.
- Chop off the root end of the romaine heads. Separate the leaves, wash them, and dry them thoroughly.
- Tear or chop the leaves into bite-sized pieces. Place them in a large salad bowl.
Step 3: Make the Dressing (The Heart of the Salad)
- Pro Tip: Mincing the anchovies and garlic into a paste is traditional and ensures their flavor is evenly distributed without large chunks.
- In a medium bowl, whisk together the minced anchovies, minced garlic, egg yolk, fresh lemon juice, and Dijon mustard until smooth and combined.
- Emulsify: While whisking constantly, very slowly drizzle in the olive oil in a thin, steady stream. The mixture will thicken and become creamy as the oil is incorporated.
- Whisk in the freshly grated Parmesan cheese. Season with black pepper and taste before adding salt, as the anchovies and Parmesan are already salty.
Step 4: Assemble the Salad
- Pro Tip: Assemble the salad at the last possible minute to keep the lettuce crisp and the croutons crunchy.
- Pour about three-quarters of the dressing over the lettuce in the large bowl.
- Using salad tongs or your hands, gently toss the lettuce until every leaf is evenly and lightly coated. Add more dressing if desired.
- Add most of the cooled croutons and toss once more very gently.
Step 5: Serve Immediately
- Pro Tip: Use a vegetable peeler to create large, elegant shavings of Parmesan cheese right over the salad.
- Transfer the salad to individual plates or a serving platter.
- Top with the remaining croutons and a generous amount of shaved Parmesan cheese.
- Finish with a final grind of black pepper. Serve immediately.
Important Note on Food Safety:
The traditional recipe uses raw egg yolk. To eliminate any risk of salmonella:
- Use pasteurized eggs (the shells are often marked with a red “P”).
- Coddle the egg: Place a whole egg in its shell in boiling water for exactly 1 minute. Immediately transfer it to an ice bath. This will kill surface bacteria without cooking the egg.
