Classic Caesar Salad
Crisp romaine, a bold anchovy-lemon dressing, and shards of Parmesan — the Caesar that earns its reputation every time.
Ingredients
- 1 largeromaine lettuce head(torn into bite-sized pieces)
- 3 slicesourdough bread(cut into 3/4-inch cubes)
- 3 tbspolive oil(divided)
- 3 clovesgarlic(2 minced, 1 halved)
- 4anchovy fillets(packed in oil, finely minced)
- 1 tspDijon mustard
- 1 tspWorcestershire sauce
- 2 tbspfresh lemon juice
- 1 largeegg yolk
- ½ cupextra-virgin olive oil
- ½ cupParmesan cheese(finely grated, plus shards for serving)
- ¼ tspblack pepper(freshly ground)
- 1 pinchkosher salt(plus more to taste)
Method
- 01
Preheat the oven to 375°F (190°C).
- 02
Rub the sourdough bread cubes with the halved garlic clove, then toss with 3 tbsp olive oil and a pinch of kosher salt. Spread on a baking sheet in a single layer.
- 03
Bake the croutons for 10–12 minutes, turning once halfway, until golden and crisp. Set aside to cool.
- 04
In a medium bowl, whisk together the 4 anchovy fillets, 2 minced garlic cloves, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce into a rough paste.
- 05
Add the 1 egg yolk and 2 tbsp fresh lemon juice, whisking until smooth and slightly thickened.
- 06
While whisking constantly, drizzle in the ½ cup extra-virgin olive oil in a slow, steady stream until the dressing is emulsified and creamy.
- 07
Stir in ½ cup grated Parmesan cheese and ¼ tsp black pepper. Taste and adjust salt and lemon as needed.
- 08
Place the torn romaine lettuce in a large, chilled bowl. Drizzle with enough dressing to coat — start with about half and add more to taste.
- 09
Toss well so every leaf is lightly coated, then scatter the croutons over the top.
- 10
Finish with shards of Parmesan and an extra crack of black pepper. Serve immediately.
Adapted from public domain & community sources