Caesar Salad

Name: Caesar Salad
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 Romaine Hearts; 2oz Parmigiano Reggiano, finely grated (plus extra shavings for serving); 2 cups Croutons; 1 large Egg Yolk; 4 Anchovy Fillets, oil-packed; 1 clove of Garlic, small; 1 tsp Dijon Mustard; 1 tsp Worcestershire Sauce; 2 tbsp Lemon Juice, fresh; 6 tbsp Olive Oil, extra-virgin; 1/2 tsp Pepper (Black), freshly ground; 1/4 tsp Kosher Salt, to taste; 3 cups Bread, day-old, cut into 1/2-inch cubes (baguette or country bread); 2 tbsp Olive Oil, extra-virgin; 1 clove of Garlic, small, lightly crushed; 1 pinch of Kosher Salt

This classic Caesar salad balances crisp romaine with a silky, umami-packed dressing, crunchy croutons and generous ribbons of Parmigiano Reggiano. Bright lemon and tangy Dijon lift the savory anchovy-and-garlic base, while freshly cracked black pepper finishes each bite. It’s elegant enough for guests but quick enough for a weeknight supper.

This classic Caesar salad balances crisp romaine with a silky, umami-packed dressing, crunchy croutons and generous ribbons of Par... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

25 min

Price

1,42 €

Calories

599 kcal

low calorie

quick

easy

meal prep

Method

Whisk the dressing

In a medium bowl, mash the Anchovy Fillets and Garlic into a paste with the back of a fork. Whisk in the Egg Yolk, Dijon Mustard, Worcestershire Sauce, Lemon Juice, black pepper, and Kosher Salt, then slowly drizzle in the Olive Oil in a thin stream while whisking constantly until the dressing is thick, glossy, and emulsified. Taste and adjust the salt or lemon if needed.

Bake the croutons

If you're using store-bought Croutons, set them aside for assembly. For homemade croutons, heat the oven to 375° F. Toss the Bread cubes with a little olive oil, the lightly crushed garlic clove, and a pinch of kosher salt, then spread them in a single layer on a baking sheet. Bake for 5 minutes, toss, then bake for 5-10 minutes more until deeply golden and crisp.

Wash the romaine

Separate the leaves of the Romaine Heart, rinse them under cold running water, and dry them thoroughly so the dressing will cling properly.

Chop the romaine

Trim away the tough core, then cut or tear the romaine into bite-size pieces and add it to a large salad bowl.

Toss and serve

Pour the dressing over the lettuce a little at a time, tossing gently until the leaves are lightly coated and glossy. Fold in the croutons and the finely grated Parmigiano Reggiano, then finish with extra Parmigiano shavings and another crack of black pepper. Serve right away while the lettuce is crisp and the croutons are still crunchy.