Caesar Salad

How to make a Classic Caesar Salad from scratch with a rich and tangy homemade Caesar dressing, parmesan cheese and hand-torn croutons.

When we long for life without difficulties, remind us that oaks grow strong in contrary winds and diamonds are made under pressure.

Peter Marshall

Don’t you just love a good classic Caesar Salad?  Me too!  Sadly I am often disappointed when ordering one off a menu.  Yet I still do it, ever hopeful for that bright and rich creamy dressing that perfectly compliments juicy crisp romaine hearts, toasty croutons, and pungent salty parmesan. Here is a recipe to satisfy those cravings.  My non-vegetable-eating son (who is this kid?) will eat this Caesar salad!  So I happily keep it in rotation.

There are many tweaks and slight variations to this traditional salad.  Originally hailing from Tijuana where it was made tableside by Caesar Cardini, an Italian immigrant who owned the restaurant in Mexico.  It is said he created it on the fly on 4th of July as the kitchen supplies were depleted.  Sometimes when under pressure, magic is made!

Before we get into it, be aware we are going for tradition, using anchovies and egg yolks.  If that is not your thing, no problem!  Here is a delicious vegan Caesar salad you may prefer.

Ingredients in Caesar Salad

Quality is going to make the difference here, up-leveling from just a salad to an amazing Caesar salad.  Whole anchovies packed in olive oil, farm-fresh eggs if you can get them, fresh squeezed lemon juice, and make sure your olive oil tastes good!  Making your own croutons is super easy and addicting!

Caesar Salad Ingredient Notes

• Lettuce- use clean crisp, dry lettuce. Romain hearts, little gems work the best! (See the recipe notes for tips on cleaning, spinning and storing the lettuce!)
• Anchovies or anchovy paste– add the best depth and flavor. Can be substituted with fish sauce if needed but whole anchovies are the best.
• Egg yolks– use high-quality organic eggs (or sub mayo– see notes)
• Lemon juice and lemon zest– zest adds a lot of bright flavor.
• Olive oil– a good flavored one will make the difference!
• Bread– day-old bread is great for croutons.

See the recipe card below for a full list of ingredients and measurements.     

Expert Tips For Perfect Caesar Salad

1. Make sure lettuce is completely dry and cold, this helps the dressing coat the romaine chunks.  With wet lettuce, the dressing has a tendency to just slip off.
2. Use day-old bread for croutons, hand-torn gives more rustic crags and places to soak up the flavor.
3. In the dressing, salting the garlic first helps in break down and emulsify the garlic.
4. Use high-quality olive oil.
5. Go slow with adding the olive oil to the salad dressing, whisking in drop by drop.

How to make Caesar salad (steP-by-steP)

STEP ONE– If using a salad spinner, cut the romaine lettuce first and then rinse and spin in a salad spinner to dry.  This can be done hours before.  After spinning you can just put the whole spinner in the fridge.  The lettuce gets extra crisp this way.

Alternatively, without a spinner, wash whole leaves before cutting, lay on a clean towel and blot dry.  When prepping ahead, store in the fridge in a plastic bag or container with a towel to absorb any moisture.

STEP TWO– Making croutons is an easy delicious way to use up old bread.  A nice country loaf works great as well as does sourdough.

Hand-tearing bread gives it rugged craggy edges that dressing can soak into.  Just toss with olive oil, add a pinch of salt and pepper and bake!

STEP THREE– While the croutons are baking whisk up the dressing.  Smash garlic and salt together making a paste.  The salt helps break down the garlic.  Add the anchovy filets and continue to smash into a paste.

Into the garlic bowl, add egg yolks, lemon juice and zest, dijon, Worcestershire, and black pepper. Whisk together thoroughly.

STEP FOUR– Slowly drizzle olive oil into the mixture whisking all the while.  Go little by little until the dressing is smooth and emulsified.  Whisking by hand doesn’t take long, gives your arms a tiny work out and leaves a bit of texture in the dressing.

You can also make this in a food processor or blender if you want a super smooth dressing.  Follow the same steps.

STEP FIVE– Grate parmesan cheese.  Shave some shreds for garnishing the top.

STEP SIX– Assemeble! Place chopped romaine in a bowl. Add dressing (you may not need all of it), grated parmesan, parsley, and a couple of handfuls of croutons. Toss together, adjusting salt, pepper and lemon. Garnish with more croutons, parmesan shavings, and lemon slices.  

Can this be made ahead?

Yes! To make this Caesar salad ahead- prep the Caesar dressing and croutons, and prep and refrigerate the lettuce- keeping all the components separate until right before tossing!

What To Serve With Caesar Salad

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Grilled Tofu

Perfect Grilled Salmon

Homemade Sourdough Croutons

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