Ultimate Classic Caesar Salad: A Crisp and Creamy Delight

Discover the perfect balance of savory, tangy, and crunchy flavors in this timeless Caesar salad. Our recipe elevates the beloved classic with homemade garlic croutons and a rich, emulsified dressing that will make your taste buds dance.

The Secret to Caesar Salad Perfection

Originating in 1924 Tijuana, Mexico, Caesar salad has become a staple in restaurants worldwide. Our version combines traditional elements with modern techniques to create a salad that’s both authentic and innovative. From carefully selected romaine leaves to a perfectly emulsified dressing, every component is crafted for maximum flavor impact.

Crafting the Ultimate Caesar Salad Components

Selecting and Preparing Your Lettuce

Choose crisp inner romaine leaves for the best texture and flavor. Rinse thoroughly and dry on paper towels to maintain freshness. Large leaves can be torn in half for easier eating.

Creating Irresistible Garlic Croutons

Our method infuses bread cubes with garlic-flavored oil, ensuring even distribution without burning. A sprinkle of Parmesan before and after baking adds layers of cheesy goodness.

Whipping Up a Creamy Caesar Dressing

Our emulsified dressing clings perfectly to each leaf, delivering consistent flavor in every bite. We use a combination of neutral and extra-virgin olive oils for the ideal taste and texture.

Ingredients

• 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3 cups hearty bread, cut into 3/4-inch cubes
• 2 ounces finely grated Parmesan cheese (about 1 cup), divided
• Kosher salt and freshly ground black pepper
• 1 large egg yolk (see note)
• 1 tablespoon (15ml) juice from 1 lemon
• 2 to 6 anchovies (see note)
• 1 teaspoon (5ml) Worcestershire sauce (see note)
• 1/3 cup (80ml) canola oil
• 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Directions

1. Preheat oven to 375°F (190°C). Infuse 3 tablespoons olive oil with minced garlic, then strain. Toss bread cubes with garlic oil, 2 tablespoons Parmesan, salt, and pepper. Bake for 15 minutes until golden. Toss with 2 more tablespoons Parmesan and cool.
2. For the dressing, blend egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan. Slowly drizzle in canola oil while blending, then whisk in remaining olive oil. Season generously.
3. Toss lettuce with dressing to coat. Add half the remaining cheese and three-quarters of croutons. Transfer to a bowl and top with remaining cheese and croutons.

Notes

For food safety, use pasteurized eggs or pasteurize at home using a sous vide circulator (135°F/57°C for two hours). Adjust Worcestershire sauce and anchovy amounts to taste. Extra dressing keeps in the refrigerator for up to 1 week.