Classic Caesar Salad
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Crisp romaine meets bold, garlicky dressing in this restaurant classic that's been the gold standard of salads since the 1920s. Our version respects tradition with anchovy paste for depth, fresh lemon juice for brightness, and house-made croutons that add the perfect crunch. Topped with freshly grated Parmigiano-Reggiano and optional soft-boiled eggs, this isn't just a side salad - it's a meal worthy of Caesar himself.
Time & Quantities
Method & Ingredients
Required Equipment: Large salad bowl, whisk, baking sheet, small saucepan
Cooking Method: No-Cook
Ingredients
- 2 large heads romaine lettuce (chopped)
- For dressing: 3 cloves garlic (minced)
- 2 anchovy fillets (or 1 teaspoon anchovy paste)
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup Parmigiano-Reggiano (grated)
- 1/3 cup olive oil
- Black pepper to taste
- For croutons: 4 cups day-old bread (cubed)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt to taste
- 4 soft-boiled eggs (optional)
- Extra Parmigiano-Reggiano for serving
Instructions
- Preheat oven to 375°F (190°C). For croutons, toss bread cubes with olive oil, minced garlic, and salt. Spread on baking sheet and bake 8-10 minutes until golden and crispy.
- For soft-boiled eggs (if using), bring water to boil, gently add eggs, cook exactly
- 5 minutes, then transfer to ice water - perfect runny yolks every time!
- Make dressing by mashing garlic and anchovies into a paste with the side of a knife.
- In a large bowl, whisk together the garlic-anchovy paste, lemon juice, Dijon, and mayonnaise until smooth.
- Whisk in grated Parmigiano-Reggiano, then slowly drizzle in olive oil while whisking to create a smooth emulsion.
- Season with black pepper - the anchovies and cheese provide plenty of salt!
- Add chopped romaine to the bowl and toss with just enough dressing to coat every leaf generously.
- Top with warm croutons, halved soft-boiled eggs if using, and extra grated cheese.
- Serve immediately with additional black pepper - this salad waits for no one!
Storage & Make-Ahead
Storage Advice: Dressing keeps for up to 1 week refrigerated. Wash and store lettuce separately. Croutons stay crispy in airtight container for 3 days.
Make-Ahead & Freezing Tips: Dressing can be made ahead and stored. Assemble salad just before serving to maintain crispness. Croutons freeze well for up to 1 month.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 12g
- Fat: 28g (Saturated: 6g)
- Carbohydrates: 12g (Fiber: 4g, Sugar: 3g)
- Vitamin A: 85% DV
- Vitamin C: 45% DV
- Calcium: 15% DV
- Iron: 8% DV
Allergen Information: Contains gluten (croutons), dairy (cheese), eggs, fish (anchovies)
Dietary Information: Not suitable for gluten-free (due to croutons), dairy-free, or fish-free diets. Contains multiple allergens.
Serving & Variations
Serving Suggestions: Serve in large, chilled bowls with additional cheese and pepper on the side. Present the soft-boiled eggs halved to show the golden yolk.
Wine or Drink Pairing: Pair with crisp white wines like Sauvignon Blanc from Loire Valley or Pinot Grigio from Alto Adige. Light, acidic wines complement the rich dressing perfectly.
Possible Recipe Variations: Add grilled chicken or shrimp for protein, bacon bits for smokiness, or avocado for creaminess. Kale Caesar is a trendy variation.
Additional Notes: Fresh lemon juice is crucial - bottled just doesn't compare. The anchovy paste adds umami depth without being fishy when properly balanced.