This Caesar salad recipe has no relation to the sad side dish you got from takeout last week. A great Caesar recipe has swagger: The head of romaine should be cold and crunchy, the dressing creamy and briny, and the croutons craggy and freshly made. Here’s how to get there:
Squeamish about raw egg yolks and anchovies? Sorry! Yolks are what give richness to a classic Caesar salad dressing recipe, while umami anchovies are the primary reason it tastes so good—that, and a good garlicky kick. (If you just cannot, substitute mayo for a lazy Caesar, replacing the anchovy with a splash of Worcestershire sauce.)
Homemade croutons are a must—but don’t dice any old bread into perfect cubes. Tear a rustic country sourdough or other sturdy loaf into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat. Pre-shredded cheese is also a no-go. Pick up a hunk of real Parmesan cheese (Parmigiano Reggiano if you can get your hands on some) and shave it into thin planks with a vegetable peeler.
Use your hands to toss the cold romaine lettuce leaves—whole, not chopped—in your largest bowl. Distributing homemade Caesar dressing evenly requires feeling, so leave the tongs aside, give your hands a good wash, and dive right in.
What you’ll need
Citrus Juicer
$25 $14 At Amazon
Microplane
$17 At Amazon
Vegetable Peeler
$14 $10 At Amazon
Whisk
$14 At Amazon
8-Inch Chef's Knife
$67 $48 At Amazon
Recipe information
Total Time
20 Minutes
Yield
6 Servings
Ingredients
Dressing
Croutons
Assembly
Preparation
Dressing
Step 1
Chop together 6 anchovy fillets packed in oil, drained, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into an anchovy paste, then scrape into a medium bowl. Whisk in 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground pepper, and more lemon juice, if desired.
Do Ahead: Dressing can be made 1 day ahead. Store in an airtight container and chill.
Croutons
Step 2
Preheat oven to 375°. Toss 3 cups torn 1" pieces country bread, with crusts, with 3 Tbsp. extra-virgin olive oil on a baking sheet; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
Do Ahead: Croutons can be made 2 days ahead. Store in an airtight container at room temperature.
Assembly
Step 3
Place 3 romaine hearts, leaves separated (for the ideal mix of crispness, surface area, and structure), in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing) on a plate. Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved parm.
Editor’s Note: This Caesar salad recipe was first printed in April 2013.
Nutrition Per Serving
Recipe notes
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