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Caesar Salad Recipe

Make Caesar Salad Recipe now: crisp romaine, tangy anchovy dressing, homemade croutons.

Ingredients

• 3 cups (about 150 g) day-old baguette or other crusty bread, cut into 1/2-inch (1.25 cm) cubes
• 3 tablespoons (45 ml) extra-virgin olive oil, at room temperature, for croutons
• 1 small garlic clove (about 3 g), minced, for croutons
• 1/4 teaspoon fine sea salt, for croutons
• 1/8 teaspoon freshly ground black pepper, for croutons
• 1 large egg, at room temperature (for coddling; see instructions) OR 1 large egg yolk, at room temperature
• 4 anchovy fillets packed in oil (about 8 g), drained and finely minced
• 1 small garlic clove (about 3 g), finely minced, for dressing
• 1 teaspoon (5 g) Dijon mustard
• 1 teaspoon (5 ml) Worcestershire sauce
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1/4 cup (25 g) finely grated Parmigiano Reggiano cheese, for dressing
• 6 tablespoons (90 ml) extra-virgin olive oil, at room temperature, for dressing
• 1–2 tablespoons (15–30 ml) cold water, as needed, to thin dressing
• 1/8–1/4 teaspoon fine sea salt, to taste, for dressing
• 1/4 teaspoon freshly ground black pepper, for dressing
• 2 large romaine hearts (about 12 ounces / 340 g), thoroughly washed, dried, and torn into bite-size pieces
• 1/3 cup (30 g) finely grated Parmigiano Reggiano cheese, for tossing salad
• 1 ounce (30 g) Parmigiano Reggiano cheese, shaved into thin ribbons, for garnish
• 8 ounces (225 g) cooked grilled chicken breast, cooled slightly and thinly sliced (optional, for chicken Caesar salad)
• Freshly ground black pepper, to taste, for serving

Instructions

Step 1: Make and Crisp the Croutons

Toss the day-old baguette cubes in a medium mixing bowl with the olive oil, minced garlic, sea salt and freshly ground black pepper until each cube is evenly coated and starting to glisten. Spread the cubes in a single even layer on a parchment-lined baking sheet and bake until deeply golden and crisp at the edges; remove and let them cool on the tray so they harden and develop an audible crunch. These are the crunchy textural anchors for the salad — nutty, caramelized surfaces and dry, porous interiors that should remain crisp when they meet the dressing.

Step 2: Coddle the Egg (Optional) and Build the Anchovy‑Garlic Base

Gently coddle a whole egg (if you choose that route) and reserve the yolk, or simply set out a pasteurized yolk. In the large matte grey mixing bowl add the finely minced anchovy fillets and the small minced garlic clove and use the back of a spoon to mash them against the side of the bowl into a dense, glossy paste. Stir in Dijon mustard, Worcestershire sauce and freshly squeezed lemon juice until the pasty mixture loosens into a cohesive, savory emulsion base — salty‑umami anchovy threads, pungent garlic, bright citrus, and the faint creaminess of mustard all visible in the texture.

Step 3: Emulsify the Classic Caesar Dressing

Add the coddled or pasteurized egg yolk and the finely grated Parmigiano Reggiano to the anchovy‑garlic base, then whisk vigorously until the mixture is uniformly thickened and velvety with no streaks. While whisking steadily, very slowly stream in the extra‑virgin olive oil, beginning drop by drop and expanding to a thin steady drizzle, until the dressing turns glossy, slightly thick, and clings to the whisk in smooth ribbons; thin with a tablespoon or two of cold water only if needed. Season carefully with sea salt and freshly ground black pepper and adjust lemon or cheese to taste — the final dressing should be silky, pale ivory with flecks of minced anchovy and cheese.

Step 4: Prepare and Chill the Romaine, Start Tossing

Trim damaged leaves, wash and spin the romaine dry until the leaves are paper-dry and crackle slightly; tear into bite-sized pieces and optionally chill briefly for extra snap. Add about two-thirds of the lettuce to the large matte grey mixing bowl with the dressing and the finely grated Parmigiano Reggiano; using clean tongs, lift and turn the leaves for 30–60 seconds so each leaf is lightly but evenly coated — glossy green leaves with thin ribbons of cheese clinging to edges and the dressing visible as a satiny sheen, not pooled.

Step 5: Finish, Plate and Garnish

Fold the cooled croutons into the dressed lettuce just long enough to distribute them without soggifying; if using chicken, gently fold in the thinly sliced grilled breast or arrange it over the plated portions. Divide the salad onto chilled plates or a shallow oval serving platter, finish with thin shaved ribbons of Parmigiano Reggiano and a few judicious grinds of freshly ground black pepper. Present immediately while the romaine is crisp and croutons ring with crunch — the plated composition should read bright, textural and utterly classic.

Notes

• Use pasteurized egg yolk for safety if serving to children or pregnant guests.
• Dry the romaine thoroughly to keep the dressing from becoming watery.
• Toast croutons until deeply golden for best crunch and flavor.
• Adjust lemon and cheese to taste rather than adding extra salt.
• Store dressing separate from salad leaves if making ahead.