Caesar Salad
Caesar Salad
A classic Caesar salad—crisp romaine, creamy tangy dressing, crunchy croutons, and a sharp hit of Parmesan—is one of those dishes that feels both simple and elevated. As a professionally trained chef and Army veteran, I value recipes that balance technique with straightforward execution. This version makes a restaurant-quality Caesar at home, with an optional anchovy-forward dressing and a make-ahead component for busy nights.
Servings: 4 as a main, 6 as a side Total time: 25–35 minutes (10 minutes active, plus resting for croutons if desired)
Ingredients
For the dressing
2 large egg yolks (pasteurized if preferred)
3–4 anchovy fillets (or 1–2 tsp anchovy paste), finely minced
2 garlic cloves, smashed and minced
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 cup extra-virgin olive oil
2–3 tbsp neutral oil (grapeseed or canola) or more olive oil for richer flavor
1/3 cup finely grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste
For the salad
2–3 heads romaine lettuce (or 3–4 hearts), leaves washed, dried, and roughly torn
1 cup good-quality bread cubes (day-old sourdough or French bread), about 1/2-inch
2–3 tbsp olive oil (for croutons)
1–2 tbsp unsalted butter (optional, for richer croutons)
1/2 cup shaved or thinly sliced Parmigiano-Reggiano
Freshly ground black pepper, to finish
Optional: grilled chicken or shrimp for protein
Equipment
Large mixing bowl
Whisk (or immersion blender)
Skillet or sheet pan for croutons
Salad tongs or large spoon and fork
Method
Make the croutons
Preheat oven to 375°F (190°C) or heat a skillet over medium heat.
Toss bread cubes with 2–3 tbsp olive oil and butter if using; season lightly with salt.
Spread on a sheet pan and bake until golden and crisp, about 10–12 minutes, tossing halfway. If using a skillet, toast, stirring frequently, until evenly browned.
Let cool. Croutons can be made a day ahead and stored in an airtight container.
Prepare the dressing
In a bowl, whisk together egg yolks, minced anchovies, garlic, lemon juice, Dijon, and Worcestershire until combined.
Slowly drizzle in the oils while whisking constantly to form an emulsion. Start one drop at a time, then increase to a steady stream as the mixture thickens.
Stir in grated Parmesan and season with salt and plenty of black pepper. Taste and adjust lemon, anchovy, or salt as needed.
Alternative: For ease, use an immersion blender—combine yolks, anchovies, garlic, lemon, mustard, and a splash of oil; blend while slowly adding remaining oil to emulsify.
Safety note: If you’re concerned about raw egg, use pasteurized yolks or substitute 3 tbsp mayonnaise plus 1 tbsp sour cream for a cooked-safe base (dressings will be slightly different in texture).
Assemble the salad
In a large bowl, add torn romaine and a few tablespoons of dressing; toss gently to coat. Add more dressing as needed—classic Caesar is lightly coated, not drenched.
Add croutons and most of the shaved Parmesan; toss once more.
Plate or transfer to a clean serving bowl and finish with remaining Parmesan and a grind of fresh black pepper. Add grilled chicken or shrimp if desired.
Variations and tips
Anchovy level: Use more anchovies for a classic umami-forward Caesar, or omit for a milder dressing (increase Worc
