📝 About This Recipe
Born in 1920s Tijuana, the Caesar salad is a masterclass in balancing bold, umami-rich flavors with a refreshing crunch. This side-portion version focuses on the perfect ratio of emulsified dressing to chilled Romaine, ensuring every leaf is lacquered in a velvety coat of garlic, lemon, and Parmigiano-Reggiano. It is the quintessential companion to a seared steak or a hearty pasta, offering a sophisticated brightness that cleanses the palate.
🥗 Ingredients
The Greens
- 2 heads Romaine Lettuce Hearts (cold, washed, and thoroughly dried)
The Signature Dressing
- 1 large Egg Yolk (at room temperature)
- 2-3 pieces Anchovy Fillets (oil-packed, finely minced into a paste)
- 1 clove Garlic (pressed or finely grated)
- 1 teaspoon Dijon Mustard (smooth style)
- 1.5 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1/2 teaspoon Worcestershire Sauce (original savory blend)
- 1/3 cup Extra Virgin Olive Oil (high quality, mild flavor)
Hand-Torn Croutons
- 2 cups Sourdough Bread (torn into 1-inch bite-sized pieces)
- 2 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Garlic Powder (for even seasoning)
Finishing Touches
- 1/4 cup Parmigiano-Reggiano (finely grated for the dressing)
- 2 tablespoons Parmigiano-Reggiano (shaved into ribbons for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). In a medium bowl, toss the torn sourdough pieces with melted butter and garlic powder until evenly coated.
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2
Spread the bread on a baking sheet in a single layer. Bake for 8-10 minutes, tossing once, until they are golden brown and crisp. Set aside to cool completely.
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3
While the croutons cool, prepare the lettuce. Tear the Romaine hearts into 2-inch pieces. Ensure they are bone-dry; moisture is the enemy of a good Caesar.
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4
In a large wooden or stainless steel bowl, combine the minced anchovies and garlic. Use the back of a spoon to mash them together into a smooth paste.
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5
Whisk in the egg yolk, Dijon mustard, and Worcestershire sauce until the mixture is uniform and slightly frothy.
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6
Slowly add the lemon juice while whisking to brighten the base.
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7
The Emulsion: Very slowly, drop by drop at first, whisk in the olive oil. Continue in a steady stream until the dressing is thick, creamy, and pale yellow.
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8
Stir in the 1/4 cup of finely grated Parmigiano-Reggiano and the freshly cracked black pepper. Taste and add a pinch of salt only if needed, as the cheese and anchovies are naturally salty.
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9
Add the prepared Romaine lettuce to the bowl with the dressing. Use large spoons or clean hands to gently fold the leaves until every surface is coated.
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10
Add half of the croutons and give one final, gentle toss to distribute them.
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11
Divide the salad into four chilled side plates or bowls, stacking the leaves high for an elegant presentation.
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12
Garnish with the remaining croutons, the shaved Parmesan ribbons, and an extra grind of black pepper. Serve immediately.
💡 Chef's Tips
Use a wooden bowl if possible; the slightly porous surface helps hold the garlic-anchovy paste as you emulsify. Always dry your lettuce with a salad spinner or paper towels; wet lettuce will dilute the dressing and make it slide off the leaves. Don't skip the anchovies—they provide the essential 'umami' depth that defines a true Caesar; they melt into the dressing and won't taste 'fishy'. For the best texture, use hand-torn croutons rather than cubes; the craggy edges catch more dressing and provide a better crunch. If you are wary of raw egg yolk, you can coddle the egg in boiling water for exactly 1 minute before using.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Italian Pinot Grigio. Serve alongside a classic Filet Mignon or Roasted Chicken Thighs. Accompany a rich Fettuccine Alfredo to provide a bright, acidic contrast. Offer as a starter for a multi-course Italian-American dinner party. Add a few lemon wedges on the side for guests who prefer an extra hit of citrus.