Perfect Caesar Salad
- PREP 20min
- COOK 15min
- TOTAL 35min
My favorite Caesar salad recipe starts with our classic homemade Caesar dressing. Homemade Caesar dressing is simple to make. You can make it by hand, in a blender, in a food processor, or by using an immersion blender. All methods are simple and quick. I love doing this by hand and enjoy seeing little bits of garlic and anchovy in the dressing. I have shared how to make it by hand below. For tips for making it in a blender, food processor, or immersion blender, see our more detailed Caesar dressing recipe.
You Will Need
- For the Salad
2 hearts romaine lettuce, rinsed and chopped or torn into small pieces
Parmesan cheese shavings
Caesar dressing, recipe below
Croutons, recipe below
- Caesar Dressing
2 medium garlic cloves
3 to 5 anchovies packed in oil, depending on taste, see notes
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
⅓ cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed
¼ cup (15g) grated parmesan cheese
Salt and fresh ground black pepper
- Homemade Croutons
4 cups torn or cubed day old bread, about 1-inch pieces
3 tablespoons olive oil
Salt and fresh ground black pepper
¼ to ½ teaspoon dried herbs like rosemary thyme, oregano and Italian seasoning, optional
Directions
1Prep: Preheat the oven to 375°F (190°C). Set aside a baking sheet lined with parchment paper for baking the croutons.
2Make the croutons: Toss the bread with olive oil, a pinch of salt, and a few grinds of black pepper in a medium bowl. Add dried herbs, if using, and toss well. Transfer to the baking sheet and spread into one layer. Bake, stirring once, until crisp and lightly golden around the edges, 10 to 15 minutes.
3Make the dressing: Use a chef’s knife to mince the garlic and anchovies finely. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board (see video). Set aside.
4Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
5Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
6When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil.
7Make the salad: Add the lettuce to a big bowl then toss lettuce with a few generous spoonfuls of the dressing. If the salad looks dry, add a bit more dressing. Scatter over a few handfuls of the croutons and finish with lots of parmesan cheese shavings.
Adam and Joanne's Tips
- Anchovy paste: 1 anchovy fillet equals ½ teaspoon anchovy paste (anchovy fillets and anchovy pastes do taste slightly different so add based on your own tastes)
- The nutrition facts provided below are estimates.