Classic Caesar Salad

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.

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Prep Time 40

Cook Time 10

Total Time 50

Servings: 4

Course: Salad

Cuisine: Mediterranean

Calories: 760

Ingredients Method Notes

Ingredients

CAESAR DRESSING

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

GARLIC SOURDOUGH CROUTONS

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

SALAD

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

Method

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.