Caesar Salad
Ingredients
&w=3840&q=75){kind=small}
- 4 cups country bread – cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil – for croutons
- 1 clove garlic – finely chopped (for croutons)
- 1/4 tsp kosher salt – for croutons
- 1 clove garlic – finely grated (for dressing)
- 4 fillets anchovy fillets
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 yolk egg yolk – from a large egg
- 2 tbsp lemon juice – fresh
- 1/2 cup extra-virgin olive oil – for dressing
- 1 ounces Parmigiano Reggiano – finely grated
- 1/2 tsp kosher salt – for dressing
- 1/2 tsp black pepper – freshly ground (for dressing)
- 2 hearts romaine lettuce – leaves separated and dried very well
- Parmigiano Reggiano – shaved (for serving)
- black pepper – freshly ground (for serving)
Instructions
1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment.
2. Toss the country bread, extra-virgin olive oil (for croutons), garlic (for croutons), and kosher salt (for croutons) on the sheet until evenly coated. Bake, tossing once halfway, until golden and crisp, 12–15 minutes. Cool on the sheet for 5 minutes.
3. Prepare the romaine lettuce by separating the leaves, tearing into large pieces, and drying thoroughly in a spinner or on towels until no visible moisture remains, about 5 minutes. Chill while you make the dressing.
4. On a cutting board, mash the anchovy fillets and garlic (for dressing) together with a pinch of the kosher salt for dressing using the side of a knife until a smooth paste forms, 30–60 seconds.
5. In a large mixing bowl, whisk the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, and the anchovy–garlic paste until smooth and slightly thick, about 1 minute.
6. While whisking constantly, slowly drizzle in the extra-virgin olive oil (for dressing) until the dressing is thick, glossy, and emulsified, 3–4 minutes.
7. Whisk in the finely grated Parmigiano Reggiano, the remaining kosher salt (for dressing), and black pepper (for dressing) until combined, 30 seconds; the dressing should taste savory, garlicky, and bright.
8. Add the prepared leaves to the bowl and toss until evenly coated and glossy, 30–60 seconds.
9. Add the croutons and toss briefly to coat without softening them, 10–15 seconds.
10. Plate and finish with Parmigiano Reggiano shaved (for serving) and black pepper (for serving). Serve immediately while crisp.
Caesar salad is a crisp, savory salad built on romaine lettuce, garlicky-anchovy dressing, Parmigiano Reggiano, and crunchy croutons. The dressing is a silky emulsion of egg yolk, lemon, olive oil, and Worcestershire that clings to the leaves without weighing them down. Its appeal lies in the contrast of textures—cool, snappy lettuce against warm, toasty croutons—and the deep umami from anchovies and aged cheese.
Created for tableside drama and flavor, the salad has a distinctive balance: bright acidity, gentle heat from garlic and pepper, and a nutty finish from cheese. Over time it has inspired countless riffs, but the core experience remains the same: a composed salad where every element plays a role in the overall crunch, creaminess, and savoriness.
Caesar salad was devised in 1924 in Tijuana, Mexico, by Italian-born restaurateur Caesar Cardini, reportedly during a busy holiday service when pantry staples became the star. Its border-town origin made it a sensation with American diners, and it spread quickly to the United States. As it evolved, some versions added anchovy fillets directly to the dressing (Cardini relied primarily on Worcestershire), but the modern canon embraces anchovy’s depth alongside lemon and Parmesan. Today it is a global staple, equally at home in casual cafes and fine-dining rooms.