Caesar Salad From Scratch Recipe
Create a classic Caesar Salad with homemade dressing and croutons for an authentic taste experience.
Imagine a crisp forkful of romaine lettuce dressed in a creamy, tangy dressing, topped with golden croutons and a sprinkle of Parmesan. That’s the magic of a Caesar Salad from scratch. The freshness of the greens, the salty punch from anchovies, and the slight garlicky warmth come together to create a symphony of flavors that’s as comforting as it is refreshing. The origins of the Caesar Salad are said to trace back to a small Italian restaurant in Tijuana, Baja California, in the 1920s. Legend has it that Chef Caesar Cardini concocted this dish on a busy Fourth of July weekend, using what ingredients he had on hand. This inventive spirit birthed the now-iconic salad that has captured hearts worldwide. What makes this Caesar Salad truly work is our homemade dressing that emulsifies beautifully, a trick that gives it a luscious texture. A gentle coddling of the egg helps achieve that perfect creaminess. And of course, freshly toasted croutons add that irresistible crunch. Serve this salad as a light lunch on a sunny afternoon, or as an elegant starter for a dinner party with friends. Either way, it promises to leave a delicious impression.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 375°F (190°C).
Toss the bread cubes with olive oil and minced garlic.
Spread them on a baking sheet and toast for about 10 minutes, until golden brown and crisp.
- 02Step 2 / 6
In a bowl, whisk together the egg yolk, mustard, and lemon juice until smooth.
Slowly add olive oil and vegetable oil, whisking constantly, until the dressing is thick and creamy.
- 03Step 3 / 6
Stir in minced garlic, chopped anchovies, and Parmesan cheese into the dressing.
Season with salt and pepper to taste, and set aside.
- 04Step 4 / 6
In a large salad bowl, toss the romaine lettuce with the dressing, ensuring each leaf is evenly coated.
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- 05Step 5 / 6
Add the toasted croutons and sprinkle with additional Parmesan cheese.
- 06Step 6 / 6
Serve immediately for the best texture and flavor.
Chef Tips
- •Coddle the egg by placing it in hot water for 1 minute before cracking to enhance texture.
- •Use the freshest eggs possible for the best flavor in your dressing.
- •If you’re not a fan of anchovies, try a small splash of Worcestershire sauce instead.
- •For the crispiest croutons, always use day-old bread.
- •Romaine hearts are the crispest part of the lettuce and ideal for this salad.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
You can prepare the dressing and croutons in advance, but toss the salad just before serving for the best texture.
What can I substitute?+
Use kale instead of romaine for a more robust salad; nutritional yeast can replace Parmesan for a vegan option.
How do I store leftovers?+
Store leftover salad in an airtight container in the fridge for up to one day, but note it may lose some crunch.
