Classic Caesar Salad
Crisp, well-dressed greens with a vinaigrette that clings to every leaf. The secret is drying the greens thoroughly and emulsifying the dressing properly so each bite is perfectly coated without being soggy.
Before You Start
- 1Wash and thoroughly dry your romaine. Wet lettuce is the enemy of Caesar salad — it makes the dressing slide right off.
Ingredients
For croutons and dressing.
One for the croutons, one for the dressing.
The secret to authentic Caesar flavor. Do not skip them.
For the emulsion. Use pasteurized egg for safety.
Helps emulsify the dressing.
Fresh only.
Adds umami depth.
Plus more shaved for topping.
Season the dressing and croutons.
Step-by-Step Instructions
Make the croutons
Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons of olive oil, a smashed garlic clove, 1/4 teaspoon of salt, and a pinch of pepper. Spread on a baking sheet and bake for 8 to 10 minutes until golden and crisp, tossing halfway. Remove the garlic clove.
The bread cubes should be evenly coated with oil, not pooled at the bottom of the bowl.
Make the dressing
In a food processor or blender, combine the anchovy fillets, egg yolk, Dijon, lemon juice, Worcestershire, and 1 clove of garlic. Pulse until smooth. With the motor running, slowly drizzle in the remaining olive oil until the dressing is thick and emulsified. Stir in 2 tablespoons of grated Parmesan.
Adding the oil too fast and breaking the emulsion. Drizzle slowly while the blender runs.
Toss the salad
Place the chopped romaine in a large bowl. Add the dressing and toss until every leaf is lightly coated. Add the remaining Parmesan and the croutons and toss again. You'll find a rhythm quickly.
The dressing should be thick and creamy, coating the back of a spoon.
Use your hands to toss the salad. Hands toss more gently than tongs and coat the leaves more evenly without bruising the lettuce.
Serve immediately
Transfer to chilled plates. Top with shaved Parmesan and a crack of fresh black pepper. Serve immediately before the croutons get soggy.
Every leaf should be lightly coated with dressing — not dripping, not dry.
How to Know It's Done
- Internal temperature reaches your target doneness (see table above).
- A thermometer probe slides in with little resistance.
- The surface has a deep brown crust, not gray.
- The croutons should be golden and crunchy all the way through. The dressing should be thick enough to cling to the leaves.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
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Quick Facts
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Try the Cups to Grams ConverterTechnique Notes
- Wash and dry the romaine leaves thoroughly. Wet lettuce dilutes the dressing and makes the salad watery.
- For a vegetarian version, omit the anchovies and add 1 tablespoon of capers and 1 teaspoon of miso paste for umami.
- Grilled chicken or shrimp turns this into a full meal.
Common Mistakes to Avoid
- Skipping the anchovies. They melt into the dressing and do not taste fishy — just savory and deep. You won't regret them.
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