Perfect Caesar Salad Recipe

This classic Caesar Salad features crisp romaine lettuce, crunchy homemade croutons, and a rich, tangy dressing made from scratch. Originating in Tijuana, Mexico, this beloved salad is ideal as a starter, a light lunch, or a satisfying side dish. Ready in just 20 minutes with a vibrant and satisfying flavor profile.

Ingredients

• 1 large head romaine lettuce, washed, dried, and chopped
• 2 cups day-old bread, cut into 1-inch cubes (for croutons)
• 2 tbsp olive oil (for croutons)
• 1/4 cup freshly grated Parmesan cheese, plus extra for shaving
• Freshly ground black pepper to taste
• 2 large egg yolks (pasteurized for safety, if preferred)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp Worcestershire sauce
• 4-5 anchovy fillets, minced (optional, but recommended for authentic flavor)
• 1/2 cup extra virgin olive oil
• Salt to taste

Directions

1. Make Croutons: Preheat your oven to 190°C (375°F). Toss the bread cubes with 2 tablespoons olive oil on a baking sheet. Bake for 8-12 minutes, tossing once, until golden brown and crispy. Set aside to cool.
2. Prepare Dressing: In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. If using, add the minced anchovy fillets and whisk until well combined.
3. Critical Step: Emulsify Dressing: Slowly drizzle in the 1/2 cup extra virgin olive oil while whisking constantly. Continue whisking until the dressing is thick and emulsified. Season with salt and freshly ground black pepper to taste.
4. Assemble Salad: In a large bowl, combine the chopped romaine lettuce and cooled croutons. Pour about half of the prepared dressing over the lettuce and croutons.
5. Toss gently to coat, adding more dressing as needed until the lettuce is lightly coated.
6. Serve immediately on individual plates. Garnish with additional freshly grated Parmesan cheese and shaved Parmesan if desired.