Classic Caesar Salad

Servings: 6

Prep Time: 15 min

Cook Time: 15 min

Description

A timeless classic, this Caesar salad delivers a perfect balance of crisp romaine, rich Parmigiano-Reggiano, and crunchy homemade croutons, all tossed in a creamy, umami-packed dressing. Made from fresh egg yolks, Dijon mustard, anchovies, and lemon juice, the dressing has a bold, tangy depth that complements the textures beautifully. Whether served as a light lunch, a side to an elegant dinner, or the star of a summer gathering, this salad remains an all-time favorite among food lovers. Simple yet indulgent, it’s a go-to dish that proves fresh ingredients make all the difference.

Ingredients

Staples

2 tablespoon Lemon Juice freshly squeezed, plus more to taste
1 pinch Kosher Salt plus more to taste

Spices And Herbs

0.5 teaspoon Ground Black Pepper

Condiments And Sauces

0.75 teaspoon Dijon Mustard

Oils And Vinegars

5 tablespoon Olive Oil
0.5 cup Vegetable Oil

Dairy And Eggs

2 large Egg Yolk
3 tablespoon Parmigiano-Reggiano freshly grated, plus more for serving

Produce

3 whole Romaine Heart leaves separated
1 clove Garlic

Grains And Legumes

3 cup Country Bread torn into 1-inch pieces, crusts included

Canned Goods

6 whole Anchovy Fillet (Packed in Oil)

Nutritional

calories310

carbohydrates12g

protein7g

fat25g

Step by Step Instructions

1
Preheat the oven to 375°F.
2
On a cutting board, finely chop the anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash the mixture into a smooth paste, then transfer to a medium bowl.
3
Whisk in the egg yolks, lemon juice, and Dijon mustard until fully combined.
4
Gradually whisk in 3 tablespoons of olive oil, adding drop by drop at first, then slowly incorporating the vegetable oil. Continue whisking until the dressing is thick and glossy.
5
Whisk in the Parmigiano-Reggiano and ground black pepper. Adjust seasoning with additional salt and lemon juice to taste. Cover and refrigerate until ready to use.
6
On a baking sheet, toss the torn country bread pieces with 2 tablespoons of olive oil. Season with salt and black pepper, then bake for 10–15 minutes, tossing occasionally, until golden brown and crisp.
7
In a large bowl, combine the romaine leaves with the warm croutons and prepared dressing. Use your hands to gently toss everything together, ensuring the leaves are evenly coated.
8
Plate the salad and top with additional shaved slices of Parmigiano-Reggiano before serving.