This classic Caesar Salad features crisp romaine lettuce coated in a silky, umami-rich dressing made with fresh anchovies, garlic, and tangy lemon juice. Topped with crunchy homemade croutons and shaved Parmesan cheese, it's the perfect balance of textures and flavors that has made this dish a timeless favorite for over a century.
⏱️35 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquicklight
Ingredients
500 gromaine lettuce
6 filletsanchovies in oil
3 piecesgarlic cloves
60 mllemon juice
120 mlextra virgin olive oil
100 gParmesan cheese
1 teaspoonDijon mustard
1 pieceegg yolk
1 teaspoonWorcestershire sauce
0.5 teaspoonblack pepper
0.5 teaspoonsea salt
150 gbread for croutons
Instructions
1PREPARE THE CROUTONS: Preheat your oven to 190°C (375°F). Cut the bread into 2cm cubes and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and bake for 8-10 minutes, stirring halfway through, until they are golden brown and crispy on all sides but still slightly soft in the center. Remove from the oven and set aside to cool completely; they will crisp up further as they cool.
2MAKE THE DRESSING BASE: In a medium bowl, gently mash the anchovy fillets with the back of a fork until they form a paste, releasing their oils and umami flavors. Add the minced garlic and continue mashing for about 30 seconds until well combined. This foundation creates the distinctive savory depth that defines an authentic Caesar dressing.
3CREATE THE EMULSION: Whisk the egg yolk, Dijon mustard, and Worcestershire sauce into the anchovy-garlic mixture until fully incorporated. Slowly drizzle in the olive oil while whisking constantly, just as you would make mayonnaise, to create a smooth, creamy emulsion. If the dressing becomes too thick, thin it with a tablespoon of water at a time until you reach a pourable consistency.
4FINISH THE DRESSING: Add the lemon juice gradually while whisking, tasting as you go to achieve the perfect balance of tanginess and richness. Season with salt and freshly ground black pepper to taste. The dressing should be silky, coat the back of a spoon, and taste boldly of garlic, lemon, and umami without overwhelming any single flavor.
5PREPARE THE LETTUCE: Rinse the romaine lettuce thoroughly under cold running water and pat it completely dry with paper towels or a clean kitchen towel. Moisture is the enemy of crisp salad, so ensure no water remains on the leaves. Tear the lettuce into bite-sized pieces or leave smaller inner leaves whole, discarding the tough outer leaves, and place in a large salad bowl.
6SHAVE THE PARMESAN: Using a vegetable peeler or mandoline slicer, shave the Parmesan cheese into thin, delicate curls. This creates more surface area for the dressing to coat and provides a more elegant presentation than grated cheese. You should have about 80-100 grams of shaved Parmesan ready to dress the salad.
7ASSEMBLE AND SERVE: Pour the dressing over the romaine lettuce and toss gently but thoroughly with your hands or salad tongs, ensuring every leaf is evenly coated. Add the warm croutons and toss once more very gently so they don't break apart. Plate immediately into chilled serving bowls or a large platter, top generously with Parmesan shavings and a final crack of black pepper, and serve immediately while the croutons are still warm and crispy.