📝 About This Recipe
Born in 1920s Tijuana, the Caesar salad is the undisputed king of the steakhouse, defined by its bold emulsion of garlic, anchovy, and citrus. This recipe honors the traditional method, using cold-pressed olive oil and room-temperature egg yolks to create a dressing that clings perfectly to crisp romaine leaves. The addition of hand-torn, butter-toasted sourdough croutons elevates this classic from a simple side to a culinary event.
🥗 Ingredients
The Greens
- 3 heads Romaine Lettuce (hearts only, washed and thoroughly dried)
Hand-Torn Croutons
- 4 cups Sourdough Bread (torn into 1-inch bite-sized pieces)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Garlic Powder
The Dressing
- 2 cloves Garlic (pressed or finely minced into a paste)
- 4-6 pieces Anchovy Fillets (oil-packed, finely minced)
- 2 Egg Yolks (large, at room temperature)
- 1 teaspoon Dijon Mustard (smooth, high quality)
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil (mild or buttery flavor profile)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (to taste)
Garnish
- 1/4 cup Parmigiano-Reggiano (shaved into large curls with a peeler)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). In a large bowl, toss the torn sourdough pieces with melted butter, 1 tablespoon of olive oil, garlic powder, and a pinch of salt.
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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 golden brown and crisp. Set aside to cool completely.
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3
Prepare the romaine by separating the leaves. Keep the smaller inner leaves whole and tear the larger leaves into 2-inch pieces. Place them in a large bowl and chill in the refrigerator.
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4
In a small wooden bowl (traditional) or a medium glass bowl, combine the minced garlic and anchovy fillets. Use the back of a spoon to mash them together into a smooth paste.
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5
Whisk in the egg yolks, Dijon mustard, and Worcestershire sauce until the mixture is uniform and slightly frothy.
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6
Slowly add the 1/2 cup of olive oil, literally drop by drop at first, while whisking constantly. Once the emulsion begins to thicken, you can move to a very thin, steady stream.
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7
Whisk in the fresh lemon juice. This will thin the dressing slightly and brighten the flavors.
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8
Stir in the 1/2 cup of finely grated Parmigiano-Reggiano and the freshly cracked black pepper. Taste and add salt only if necessary, as the cheese and anchovies are naturally salty.
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9
Remove the cold romaine from the fridge. Drizzle about half of the dressing over the leaves and toss gently with your hands or large spoons to coat every inch of the lettuce.
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10
Add the cooled croutons and another drizzle of dressing, tossing again briefly so the croutons just begin to absorb the flavors without getting soggy.
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11
Transfer the salad to chilled plates or a large serving platter.
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12
Top with the shaved Parmesan curls and one final crack of black pepper before serving immediately.
💡 Chef's Tips
Ensure your lettuce is bone-dry; water on the leaves will repel the oil-based dressing and make the salad soggy. Use room-temperature egg yolks to help the emulsion form more easily and prevent the dressing from breaking. If you are wary of raw egg yolks, you can coddle the egg (boil for exactly 1 minute) before cracking and using the yolk. For the best flavor, grate your Parmigiano-Reggiano fresh from the block rather than using pre-shredded varieties. Tearing the croutons by hand creates more nooks and crannies for the dressing to cling to compared to neat cubes.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sauvignon Blanc or a chilled Chablis. Top with grilled chicken breast or seared garlic shrimp to turn this into a hearty main course. Serve as a refreshing starter before a heavy main like Prime Rib or Lasagna. For a modern twist, add a few pickled red onions or halved cherry tomatoes for a pop of color. Accompany with a side of warm, crusty artisan bread to soak up any leftover dressing on the plate.