Caesar Salad
Crisp romaine lettuce tossed in a creamy, garlicky dressing with a bold anchovy kick, finished with crunchy homemade croutons and a shower of parmesan. This classic American restaurant salad feels luxurious but comes together in 20 minutes with a few simple techniques.
For 4 servings
- prep · ~5 min
Preheat the oven and prepare the bread.
1.Preheat the oven to 375°F (190°C).2.Cut 100g day-old bread into 1-inch cubes.3.Place bread cubes on a baking sheet. - bake · ~10 min
Bake the croutons until golden and crisp.
1.Drizzle 2 tbsp olive oil over the bread cubes and toss well.2.Add the lightly crushed garlic clove, pinch of salt, and pinch of pepper. Toss again.3.Spread in a single layer and bake 8–10 minutes until golden and dry.4.Remove from oven, discard the garlic clove, and let cool completely.TIPToss halfway through baking for even browning. - mix · ~5 min
Build the Caesar dressing.
1.In a medium bowl, whisk together 1 egg yolk, 2 tbsp lemon juice, 4 minced anchovy fillets, and 1 tsp Dijon mustard until smooth.2.Slowly drizzle in ¼ cup olive oil while whisking vigorously until thick and creamy.3.Whisk in ¼ cup finely grated parmesan and the minced garlic clove.4.Season with a pinch of salt and a pinch of black pepper.TIPIf the dressing breaks, whisk in a teaspoon of cold water to bring it back together. - prep · ~5 min
Wash and dry the romaine lettuce.
1.Wash 400g romaine lettuce leaves thoroughly under cold water.2.Spin dry in a salad spinner or pat completely dry with clean kitchen towels.3.Tear into bite-size pieces and place in a large mixing bowl.TIPDressing won't stick to wet leaves — make sure the lettuce is bone dry. - assemble · ~2 min
Toss the salad and plate.
1.Pour the dressing over the romaine and toss gently until every leaf is evenly coated.2.Add the cooled croutons and toss once more.3.Divide among 4 plates or bowls. - garnish · ~1 min
Finish with shaved parmesan and fresh black pepper.
1.Use a vegetable peeler to shave thin curls of parmesan over each plate.2.Add a final crack of black pepper and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the romaine leaves thoroughly; wet lettuce dilutes the dressing and prevents coating.
- 2Use day-old bread for croutons; fresh bread won't crisp up properly in the oven.
- 3Whisk the dressing slowly while drizzling oil to create a stable, creamy emulsion.
- 4Add the croutons just before serving to keep them crunchy, not soggy.
- 5For the best flavor, let the dressed salad rest 2 minutes before serving so the leaves soften slightly.
- 6If you don't have anchovies, substitute 1 teaspoon of fish sauce for a similar savory punch.
Adapt it for your goals.
Grilled chicken caesar
Top the salad with sliced grilled chicken breast for a heartier, protein-packed main course meal.
vegetarian caesarVegetarian caesar
Omit the anchovies and add 1 tablespoon of capers (rinsed and minced) for a briny, umami flavor without the fish.
low carb / ketoLow-carb / keto
Replace the croutons with roasted chickpeas or toasted pine nuts to reduce carbs while adding crunch.
Why this is on our healthy list.
Rich in Vitamin K
Romaine lettuce provides a significant amount of vitamin K, supporting bone health and blood clotting.
Source of Healthy Fats
Extra virgin olive oil supplies monounsaturated fats, which are beneficial for heart health.
Contains Calcium from Parmesan
Parmesan cheese contributes calcium for strong bones and teeth, along with a savory flavor boost.
Frequently asked questions
The dressing can break if the oil is added too quickly or the mixture isn't whisked vigorously. Add a teaspoon of cold water and whisk again to re-emulsify.
