Side · American
Caesar salad
Anchovy-spiked dressing, romaine, garlicky croutons, parmesan storm.
Caesar salad pairs crisp romaine with a creamy, savoury dressing, crunchy croutons, and Parmesan. The dressing, built on garlic, anchovy, egg, and lemon, is what makes it. It is a satisfying classic that works as a starter or, with chicken, a main.
Ingredients
- 2 romaine hearts, torn
- 2 thick bread slices, cubed
- 2 tbsp olive oil
- 1 garlic clove, minced
- 2 egg yolks
- 4 anchovy fillets
- 1 tbsp dijon mustard
- 1 lemon, juiced
- 80 ml olive oil, for dressing
- 60 g parmesan, plus shavings
Method
- Toss bread with oil and garlic. Toast at 200°C until golden.
- Whisk yolks, mashed anchovies, dijon, lemon. Slowly stream in oil to emulsify.
- Stir in grated parmesan. Season with pepper.
- Toss romaine with dressing. Top with croutons and shavings.
Tips
- Do not skip the anchovy, as it dissolves into the dressing and provides the essential savoury backbone.
- Toss the leaves with the dressing just before serving so the romaine stays crisp.
- Make croutons from good bread tossed in oil and baked until golden for the best crunch.
Common questions
Is there raw egg in Caesar dressing?
Traditional Caesar dressing uses raw or coddled egg yolk for richness. Use pasteurised eggs if you prefer to avoid raw egg.
What can I use instead of anchovies?
Anchovies give the depth, but a little Worcestershire sauce or a touch of fish sauce can stand in if you must.