Few salads command as much respect and admiration as the classic Caesar salad. This iconic dish, with its crisp romaine lettuce, creamy garlic dressing, golden croutons, and generous shower of Parmesan cheese, transforms simple ingredients into something truly spectacular. Originally created in the 1920s by Italian immigrant Caesar Cardini at his restaurant in Tijuana, Mexico, this salad has become a staple on menus worldwide. What makes Caesar salad so beloved is its perfect balance of textures and flavors – the crunch of fresh lettuce and toasted bread, the richness of the dressing, and the sharp bite of aged cheese all working together in harmony.
Serves 4 people as a side dish or 2 people as a main course
Ingredients You’ll Need
For the dressing:
- 3 garlic cloves, minced
- 2 anchovy fillets, finely chopped (or 1 teaspoon anchovy paste)
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon black pepper
- Pinch of salt
For the salad:
- 2 large heads of romaine lettuce, washed and chopped
- 1 cup homemade or store-bought croutons
- 1/2 cup freshly grated or shaved Parmesan cheese
- Fresh black pepper for serving
Making the Perfect Caesar Dressing
The heart of any great Caesar salad lies in its dressing. Start by placing the minced garlic and chopped anchovies in a large mixing bowl. Using the back of a fork, mash these ingredients together until they form a smooth paste. This technique releases the maximum flavor from both ingredients and ensures they blend seamlessly into the dressing.
Add the egg yolk, lemon juice, and Dijon mustard to the bowl. Whisk these ingredients together until they’re well combined and slightly thickened. Now comes the crucial step: slowly drizzle in the olive oil while whisking continuously. Start with just a few drops at a time, then gradually increase to a thin, steady stream. This process creates an emulsion that gives the dressing its signature creamy texture.
Once all the oil is incorporated, stir in the grated Parmesan cheese and season with black pepper. Taste the dressing and add a pinch of salt if needed, though the anchovies and cheese usually provide enough saltiness.
Preparing the Lettuce and Assembly
While the dressing can be made ahead of time, the lettuce should be prepared just before serving to maintain its crispness. Remove any wilted outer leaves from the romaine heads and cut away the tough bottom stems. Chop the lettuce into bite-sized pieces, roughly 1 to 2 inches wide. The key is to create pieces that are large enough to provide satisfying crunch but small enough to eat comfortably with a fork.
Wash the chopped lettuce thoroughly in cold water and dry it completely using a salad spinner or clean kitchen towels. Any excess water will dilute the dressing and make the salad soggy, so this step is essential for the best results.
Creating the Final Masterpiece
In a large serving bowl, add the dried lettuce and pour about three-quarters of the dressing over it. Using clean hands or salad tongs, toss the lettuce gently but thoroughly, ensuring every leaf is coated with the creamy dressing. The lettuce should glisten but not be swimming in dressing.
Add the croutons and half of the Parmesan cheese, then toss once more to distribute these elements evenly throughout the salad. Transfer the salad to individual plates or leave it in the serving bowl for family-style dining.
The Finishing Touches
Top the salad with the remaining Parmesan cheese and a generous grinding of fresh black pepper. The cheese can be grated, shaved into ribbons with a vegetable peeler, or even left in small chunks for varied texture. Some people also like to add a few whole anchovies on top, though this is optional and depends on your guests’ preferences.
Tips for Caesar Salad Success
The quality of your ingredients makes all the difference in Caesar salad. Use the freshest romaine lettuce you can find – it should be crisp with bright green leaves and no brown edges. For the Parmesan, freshly grated cheese tastes significantly better than pre-grated varieties and melts more smoothly into the dressing.
If you’re concerned about using raw egg yolk, you can substitute it with mayonnaise, though the flavor will be slightly different. Use about 2 tablespoons of good-quality mayonnaise in place of the egg yolk and reduce the oil to 1/4 cup.
Making It Your Own
While purists might object, Caesar salad serves as an excellent base for creative additions. Grilled chicken breast, bacon bits, cherry tomatoes, or avocado slices can transform this side dish into a satisfying main course. Some restaurants add pine nuts or substitute kale for romaine, though these variations stray from the traditional recipe.
Storage and Make-Ahead Tips
The dressing can be made up to three days in advance and stored in the refrigerator. Let it come to room temperature and whisk it briefly before using, as the olive oil may solidify when cold. Never dress the salad until you’re ready to serve it, as the acid in the dressing will wilt the lettuce over time.
This classic Caesar salad recipe delivers restaurant-quality results in your own kitchen. With its bold flavors and satisfying textures, it’s no wonder this salad has remained a favorite for nearly a century. Whether served alongside grilled meats, as a light lunch, or as the star of your dinner table, this timeless recipe is sure to impress family and friends alike.
