📝 About This Recipe
Born in the 1920s at Caesar Cardini's restaurant in Tijuana, this iconic salad is the gold standard of leafy greens. It features crisp, cold hearts of Romaine tossed in a rich, velvety dressing that perfectly balances the umami of anchovies with the bright tang of fresh lemon. Finished with buttery, hand-torn sourdough croutons and heaps of nutty Parmigiano-Reggiano, this recipe delivers a restaurant-quality experience right in your own kitchen.
🥗 Ingredients
The Croutons
- 3 cups Sourdough bread (torn into 1-inch bite-sized pieces)
- 3 tablespoons Extra virgin olive oil
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt
The Signature Dressing
- 1 large Egg yolk (at room temperature)
- 4 pieces Anchovy fillets (packed in oil, finely minced into a paste)
- 1 clove Garlic (grated or pressed)
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1/2 teaspoon Worcestershire sauce
- 1/3 cup Neutral oil (grapeseed or canola oil for emulsifying)
- 2 tablespoons Extra virgin olive oil (for flavor)
- 1/2 teaspoon Black pepper (freshly cracked)
The Salad Base and Garnish
- 3 heads Romaine lettuce (hearts only, washed and thoroughly dried)
- 1/2 cup Parmigiano-Reggiano (finely grated for the dressing)
- 1/4 cup Parmigiano-Reggiano (shaved with a peeler for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). In a large 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 rimmed baking sheet in a single layer. Bake for 8-10 minutes, tossing halfway through, until golden brown and crisp. Set aside to cool.
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3
Prepare the lettuce by tearing the Romaine hearts into 2-inch pieces. Ensure they are completely dry—use a salad spinner if possible, as water will prevent the dressing from sticking.
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4
In a large wooden salad bowl (traditional) or a stainless steel bowl, combine the minced anchovies and grated 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 constantly to brighten the base.
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7
Now, the emulsion: Whisking vigorously and constantly, add the neutral oil drop by drop at first, then in a very slow, steady stream until the dressing thickens and becomes creamy.
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8
Whisk in the 2 tablespoons of extra virgin olive oil to add a peppery finish and silky texture.
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9
Stir in the 1/2 cup of finely grated Parmigiano-Reggiano and the cracked black pepper. Taste the dressing; it should be bold, salty, and acidic.
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10
Add the Romaine leaves to the bowl. Use your hands or large salad tongs to toss the leaves gently but thoroughly, ensuring every nook and cranny of the lettuce is coated.
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11
Add half of the croutons and toss once more to distribute.
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12
Plate the salad on chilled plates. Top with the remaining croutons and the shaved Parmigiano-Reggiano flakes for a beautiful, professional presentation.
💡 Chef's Tips
Always dry your lettuce thoroughly; any moisture will dilute the dressing and make the salad soggy. Use high-quality Parmigiano-Reggiano (aged 24 months) rather than pre-grated cheese for the best melt-in-your-mouth texture. If you are wary of raw egg yolks, you can coddle the egg in boiling water for 60 seconds before using or use a high-quality store-bought mayo as a base. Don't skip the anchovies! They melt into the dressing and provide an essential savory depth without tasting 'fishy'. Tear your croutons by hand instead of cutting them with a knife; the craggy edges catch more dressing and provide a better crunch.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sauvignon Blanc or a chilled Chablis. Serve alongside a grilled ribeye steak or lemon-herb roasted chicken for a complete meal. Add grilled shrimp or blackened salmon on top for a protein-packed lunch. Serve with a side of warm, crusty Italian bread to soak up any extra dressing. For a refreshing finish, serve with a glass of sparkling mineral water and a twist of lemon.