- American
- Italian
- Side
- Salad
Classic Caesar Salad
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.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Intermediate
Instructions
Preheat the oven
Preheat the oven to 375°F.
Make the anchovy-garlic paste
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.
Make the Caesar dressing
Whisk in the egg yolks, lemon juice, and Dijon mustard until fully combined. Gradually whisk in 3 tablespoons of olive oil, adding it drop by drop at first, then slowly incorporating the vegetable oil. Continue whisking until the dressing is thick and glossy. 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.
Make the croutons
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.
Toss and serve
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. Plate the salad and top with additional shaved slices of Parmigiano-Reggiano before serving.
Recipe by
Russell Toris
@russell-toris