Caesar Salad

Ingredients

Caesar Dressing

• 1 anchovy fillet or 1 tsp anchovy paste
• 1 clove garlic (minced)
• 1 egg yolk
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup olive oil
• 2 tbsp grated Parmigiano Reggiano

Croutons

• 2 slices of bread (any bread works, slightly stale is ideal)
• 2 tbsp olive oil
• 1 clove garlic (halved)

Salad

• 1 large romaine lettuce (or 2 small)
• 2 tbsp grated Parmigiano Reggiano (for topping)

Optional additions:

• Grilled chicken breast (for a full meal)
• Crispy pancetta or bacon bits
• Avocado slices
• Cherry tomatoes, halved
• Hard-boiled egg, quartered

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Instructions

1. Make the croutons

1. Cut the bread into 1.5 cm cubes.
2. Heat 2 tbsp olive oil in a pan over medium heat.
3. Rub the halved garlic clove on the bread cubes for flavor, then add to the pan.
4. Toss frequently for 5–7 minutes until golden and crispy on all sides.
5. Remove from pan and set aside.

2. Make the Caesar dressing

1. In a bowl, mash the anchovy (or anchovy paste) and minced garlic together with a fork into a paste.
2. Add the egg yolk, lemon juice, Dijon mustard, salt, and pepper.
3. Whisk until combined.
4. While whisking constantly, drizzle the olive oil in very slowly — this is key for a creamy emulsion. Start drop by drop, then in a thin steady stream.
5. Once all the oil is incorporated, stir in 2 tbsp grated Parmigiano.
6. The dressing should be thick, creamy, and coat the back of a spoon. If too thick, add a splash of water or lemon juice.

3. Prep the lettuce

1. Wash the romaine and dry it thoroughly (a salad spinner works best).
2. Tear or chop into bite-sized pieces.
3. Place in a large bowl.

4. Toss and serve

1. Pour the dressing over the lettuce.
2. Toss well, making sure every leaf is coated.
3. Add the croutons and toss gently.
4. Top with 2 tbsp grated Parmigiano and any optional additions.
5. Serve immediately — Caesar salad waits for no one.

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Tips

• Raw egg yolk is traditional. If concerned, use a pasteurized egg, or substitute 1 tbsp mayonnaise for the yolk.
• Anchovy paste vs fillet: both work. Paste is easier; fillet gives a slightly more complex flavor. Use whichever you have.
• The dressing can be made ahead and stored in the fridge for up to 3 days. It will thicken in the fridge — just whisk or add a splash of water to loosen.
• For the best croutons, use bread that’s a day or two old. Fresh bread absorbs too much oil and gets soggy.
• To make it a full meal, grill or pan-fry a chicken breast with salt, pepper, and a drizzle of olive oil, then slice on top.

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Result

Crisp, cold romaine coated in a rich, tangy, garlicky dressing with a punch of umami from the anchovies, topped with crunchy golden croutons and shaved Parmigiano. Simple, bold, and satisfying.