Classic Caesar Salad

Name: Classic Caesar Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 4 cloves garlic; item kosher salt (to taste); 3 item anchovy fillets in oil (drained); 2 item large egg yolks; 1 item lemon (juice of); 18 g Dijon mustard (heaping); 300 ml vegetable oil; 70 g Parmigiano Reggiano (finely grated); 0.5 tsp Worcestershire sauce; 1 loaf sourdough bread; 113 g unsalted butter (softened); 4 cloves garlic (finely chopped); 0.25 cup parsley (finely chopped); 50 g Parmigiano Reggiano (grated); item flaky sea salt (to taste); 1 head romaine lettuce (washed and dried); 1 head Boston or Bibb lettuce (washed and dried); item kosher salt (to taste); item Parmigiano Reggiano (coarsely grated)

Crispy romaine, creamy anchovy–garlic dressing, buttery toasted sourdough croutons, and a bold hit of Parmigiano Reggiano — this homemade Caesar delivers true restaurant-level flavor.

classic caesar salad with romaine lettuce, parmesan, and croutons

Prep Time : 40 min

Cook Time : 10 min

Servings : 4

Prep Time :

40 min

Cook Time :

10 min

Servings :

Ingredients

Caesar Dressing

• 4 cloves garlic

• Kosher salt, to taste

• 3 anchovy fillets in oil, drained — this one on Amazon

• 2 large egg yolks

• Juice of 1 lemon

• 1 heaping Tbsp (18 g) Dijon mustard

• 1¼ cups (300 ml) vegetable oil

• ¾ cup (70 g) finely grated Parmigiano Reggiano — this one on Amazon

• ½ tsp Worcestershire sauce

Garlic Sourdough Croutons

• 1 loaf sourdough bread

• ½ cup (113 g) unsalted butter, softened

• 4 garlic cloves, finely chopped

• ¼ cup parsley, finely chopped

• ½ cup (50 g) Parmigiano Reggiano, grated

• Flaky sea salt, to taste

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Directions

Make the Garlic–Anchovy Paste
Smash the garlic cloves with the side of a knife, sprinkle with kosher salt, and mince repeatedly until a smooth paste forms.
Finely chop the anchovies the same way, then combine the garlic and anchovy pastes. Continue chopping and smearing until unified. Transfer to a bowl.
Build the Dressing Base
Add egg yolks, lemon juice, Worcestershire, and Dijon mustard. Whisk until smooth and season lightly.
Emulsify the Dressing
While whisking constantly, add the vegetable oil a few drops at a time until the mixture begins to thicken.
Once emulsified, stream in the remaining oil until thick, creamy, and glossy.
Finish the Dressing
Stir in the grated Parmigiano Reggiano. Adjust seasoning with salt or lemon if needed. Set aside.
Make the Croutons
Preheat oven to 400°F (205°C).
Cut the sourdough into 1-inch (2.5 cm) batons.
Mix the softened butter, garlic, parsley, and grated Parmigiano until combined.
Spread evenly on the bread pieces and arrange butter-side up on a foil-lined tray.
Bake for 10 minutes until golden and crisp.
Let cool slightly, cut into crouton-sized pieces, and finish with flaky sea salt.
Prepare the Salad
Tear both lettuces into large pieces and add them to a large mixing bowl. Season lightly with kosher salt.
Dress the Greens
Add the Caesar dressing around the edges of the bowl. Toss gently until every leaf is coated. Taste and adjust as needed.
Serve
Transfer to a serving bowl and top with garlic croutons and coarsely grated Parmigiano Reggiano.

*Notes :

Sourdough works best for croutons because it gets crisp without drying out.
For a bolder flavor, add a touch more Parmigiano to the dressing.
Don’t overdress the salad — Caesar should be glossy, never heavy.
Always dry your lettuce completely before tossing. Any moisture will thin out the dressing and prevent it from clinging properly.

Nutrition Facts

( per serving )

Calories

~760 kcal

Protein

16 g

Fat

64 g

Carbs

28 g