Introduction
The Caesar Salad is arguably the most famous salad in the world, renowned for its creamy, tangy dressing and satisfying crunch. Despite its Italian-sounding name, the Caesar Salad was invented in Tijuana, Mexico, by Italian restaurateur Caesar Cardini in 1924. Born out of necessity during a busy holiday rush when supplies were low, Cardini mixed romaine lettuce, olive oil, raw egg, garlic, Parmesan cheese, Worcestershire sauce, and croutons. The result is a symphony of contrasting flavors—garlicky, cheesy, salty, and acidic—that remains unmatched by modern variations.
Ingredients
- For the Croutons:
- 2 cups (150g) day-old French bread, cubed
- 3 Tbsp (45ml) olive oil
- 1 clove garlic, minced
- Pinch of salt and black pepper
- For the Dressing:
- 2 large egg yolks (pasteurized recommended)
- 3 Tbsp (45ml) fresh lemon juice
- 1 tsp (5ml) Worcestershire sauce
- 1 tsp (5ml) Dijon mustard
- 1 clove garlic, finely grated
- 2 small anchovy fillets, mashed (optional, but traditional)
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (60ml) freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- For the Salad Base:
- 2 large heads of Romaine lettuce, washed, dried, and torn into large pieces
- ½ cup (50g) shaved or grated Parmesan cheese, for topping
Step-by-step Preparation
- Prepare the Croutons (15 minutes total): Preheat your oven to 350°F (180°C). In a bowl, toss the cubed bread with 3 Tbsp olive oil, minced garlic, salt, and pepper. Spread the cubes on a baking sheet and bake for 10–12 minutes, or until golden brown and crispy. Remove and let cool completely. Tip: Ensure the bread is thoroughly dry before baking; this prevents them from getting chewy.
- Make the Dressing (10 minutes): In a medium bowl, whisk together the egg yolks, lemon juice, Worcestershire sauce, Dijon mustard, grated garlic, and mashed anchovies (if using) until well combined. Slowly drizzle in the ½ cup of olive oil while continuously whisking vigorously. The mixture should emulsify and thicken into a creamy consistency. Stir in the grated Parmesan cheese and season with salt and pepper. Tip: For a foolproof emulsion, ensure all dressing ingredients are at room temperature before mixing.
- Assemble the Salad (5 minutes): Place the clean, dry Romaine lettuce in a very large bowl. Drizzle about half of the dressing over the lettuce. Using tongs, gently toss the lettuce until every leaf is lightly coated. Avoid over-dressing; you can always add more.
- Final Touches: Add the cooled croutons to the bowl and toss lightly one final time. Transfer the salad immediately to serving plates. Finish each serving with a generous dusting or shaving of fresh Parmesan cheese and a fresh crack of black pepper. Tip: Always dress the salad immediately before serving to maintain the crunch of the romaine and the croutons.
Nutritional Information
A typical serving (approximately 1/6th of this recipe) is rich in healthy fats, protein, and calcium. Due to the olive oil and cheese content, a classic Caesar salad serving averages around 350–450 calories. It is an excellent source of Vitamin K and Folate from the romaine lettuce, and the egg yolks provide essential choline. However, be mindful of the sodium content, primarily from the Worcestershire sauce and anchovies.
Storage
The key to storing Caesar Salad is separation. Never store dressed salad, as the lettuce will wilt rapidly and the croutons will become soggy within hours. Store the leftover dressing in an airtight container in the refrigerator for up to 4 days. Store undressed lettuce in a sealed bag lined with a paper towel to absorb moisture. Croutons should be kept at room temperature in an airtight container for up to one week.
Conclusion
The homemade Caesar Salad is infinitely superior to any store-bought version. The freshness of the lemon and the pungent depth of the garlic and anchovy truly elevate this dish. For a complete meal, serve the salad alongside grilled protein—such as chicken breast or shrimp—to make a hearty main course. For those avoiding raw egg, you can substitute the yolks with 2 Tbsp of quality mayonnaise to achieve the necessary creamy emulsion.