📝 About This Recipe
Born in 1924 at Caesar's Place in Tijuana, this legendary salad is a masterclass in balancing bold flavors: the salt of the sea, the tang of citrus, and the richness of farm-fresh eggs. This version honors the original spirit with a creamy, emulsified dressing made from scratch, paired with shatteringly crisp garlic-rubbed croutons. It is the ultimate lunch entrée—sophisticated, refreshing, and deeply satisfying.
🥗 Ingredients
The Garlic Croutons
- 3 cups Sourdough bread (torn into 1-inch rustic chunks)
- 3 tablespoons Extra virgin olive oil
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt
The Signature Dressing
- 2 pieces Garlic cloves (minced into a paste with a pinch of salt)
- 4 pieces Anchovy fillets (oil-packed, finely minced)
- 1 large Egg yolk (at room temperature)
- 1 teaspoon Dijon mustard (smooth variety)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Worcestershire sauce
- 1/4 cup Neutral oil (grapeseed or vegetable oil for stability)
- 1/4 cup Extra virgin olive oil (high quality for flavor)
- 1/3 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Black pepper (freshly cracked)
The Greens and Garnish
- 3 heads Romaine hearts (washed, dried thoroughly, and torn)
- 2 tablespoons Parmigiano-Reggiano (shaved into large curls with a vegetable peeler)
- 6-8 ounces Optional Protein (grilled chicken breast or chilled shrimp)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). In a medium bowl, toss the torn sourdough pieces with 3 tablespoons of olive oil, garlic powder, and salt until evenly coated.
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2
Spread the bread on a baking sheet in a single layer. Bake for 10-12 minutes, tossing halfway through, until they are golden brown and crisp. Set aside to cool.
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3
On a large cutting board, mince the garlic cloves and anchovies together. Use the flat side of your knife to mash them into a smooth, purple-tinted paste.
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4
Transfer the garlic-anchovy paste to a large wooden salad bowl (traditional) or a stainless steel bowl. Whisk in the egg yolk, Dijon mustard, and Worcestershire sauce until smooth.
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5
Slowly whisk in the lemon juice. This acidity helps stabilize the emulsion we are about to create.
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6
While whisking constantly and vigorously, begin adding the neutral oil drop by drop. Once the mixture starts to thicken and lighten in color, you can pour in a very thin, steady stream.
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7
Repeat the process with the extra virgin olive oil, whisking until the dressing is thick, creamy, and pale yellow.
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8
Fold in the 1/3 cup of finely grated Parmigiano-Reggiano and the cracked black pepper. Taste and adjust with more lemon or salt if needed.
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9
Prepare the romaine by ensuring every leaf is bone-dry. If the leaves are large, tear them into bite-sized pieces; if using small hearts, you can leave them whole for a more rustic look.
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10
Add the romaine to the bowl with the dressing. Use your hands or large tongs to toss the leaves gently but thoroughly, ensuring every nook and cranny is coated in dressing.
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11
Add half of the croutons and toss once more to distribute.
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12
Divide the salad between two chilled plates. Top with the remaining croutons, the shaved Parmesan curls, and an extra dusting of black pepper.
💡 Chef's Tips
Dry your lettuce meticulously; any water remaining on the leaves will repel the oil-based dressing and make it soggy. Use a room-temperature egg yolk to ensure a more stable emulsion that won't break. If you are wary of raw egg, you can Coddle the egg by boiling it for exactly 60 seconds before cracking. Always grate your cheese fresh from the block; pre-shredded cheese is coated in potato starch which ruins the creamy texture of the dressing. Don't skip the anchovies—they provide the essential 'umami' backbone and do not taste 'fishy' when emulsified correctly.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Sauvignon Blanc or an un-oaked Chardonnay. Serve alongside a bowl of creamy Tomato Basil soup for a classic lunch combo. Top with sliced, warm grilled chicken breast or pan-seared salmon to make it a heartier meal. Add a side of warm focaccia bread to soak up any remaining dressing on the plate.