Classic Caesar Salad
A timeless Caesar salad featuring crisp romaine, crunchy croutons, and a rich, tangy dressing topped with Parmesan.
Ingredients
romaine lettuce
- 2 large romaine hearts (washed and well-dried)
cheese
- 1 small wedge Parmesan cheese (for shaving and grating)
bread
- 3-4 cups cubed day-old bread (sourdough or baguette for croutons)
olive oil
- as needed extra-virgin olive oil (for dressing and croutons)
garlic
- 1-2 cloves cloves garlic (finely minced)
anchovy
- 4-6 fillets anchovy fillets (or 2 teaspoons anchovy paste)
egg yolk
- 1 large egg yolk (or 1 tablespoon mayonnaise)
mustard
- 1 teaspoon Dijon mustard
lemon
- 1 large lemon (juice and zest)
Worcestershire sauce
- a few dashes Worcestershire sauce
black pepper
- to taste freshly ground black pepper
salt
- to taste Kosher salt
Instructions
- Rinse and dry romaine, then refrigerate.
- Toss bread cubes with olive oil, salt, and pepper; bake at 375°F (190°C) for 10-15 minutes until golden.
- Mince garlic and anchovies, mash into a paste with salt.
- Whisk egg yolk, Dijon, anchovy-garlic paste, lemon juice, and Worcestershire; slowly add olive oil until glossy.
- Mix in grated Parmesan, toss with romaine, add croutons, top with Parmesan ribbons, and black pepper. Serve immediately.
Notes
Use fresh ingredients for best flavor and texture.