Caesar Salad Recipe

Prep Time:

0 mins

Active Time:

15 mins

Total Time:

25 mins

Servings:

6 to 8

Caesar is all about the ker-POW! of the anchovies, so our team pulled no punches, cooking the pungent fillets down in their oil to bake right into hefty, homemade croutons. Every bite is a riot of crisp lettuce, creamy mustard-bolstered dressing, and an umami bomb of toasted bread.

A Caesar is best enjoyed with the freshest, crispest romaine lettuce leaves. You can make the dressing ahead, but since it also can be built right in the salad bowl, it’s a great one-bowl salad that you can toss together right at the table for a bit of a show. Anna Theoktiso in the Food & wine Test Kitchen gives an umami boost to the croutons in this salad by tossing day-old bread cubes with anchovy butter. The slightly stale bread has lost some of its moisture, which helps prevent the croutons from becoming overly saturated with oil before they are toasted in the oven. Using Little Gem heads, which are smaller romaine heads, eliminates the need to tear or chop the leaves before tossing them in the rich, bright Parmesan-and-egg dressing.

Frequently Asked Questions

Does Caesar salad contain raw egg yolk?

Yes, traditional Caesar salad dressing contains raw egg yolk. If you prefer not to use raw egg yolk, you can buy pasteurized whole eggs, or you can make an egg-free version of Caesar dressing with mayonnaise replacing the egg.
Can I use anchovy paste instead of fillets?

Yes, if you prefer to use anchovy paste, substitute one teaspoon of anchovy paste for every two anchovy fillets.

Notes from the Food & Wine Test Kitchen

Instead of streaming in the olive oil when making the dressing, add a few dribbles at a time to ensure it stays emulsified. Adding too much oil at once can make it harder to emulsify it.

Make ahead

The croutons can be made up to three days in advance. Store them in an airtight container at room temperature. The dressing can be stored in an airtight container in the refrigerator for up to one day. Whisk it to re-blend, if needed.

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Ingredients

Croutons

3 cups firm day-old white bread cubes (3/4-inch pieces) (about 5 ounces)
1/2 cup extra-virgin olive oil
6 oil-packed anchovy fillets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Dressing and Salad

4 to 6 oil-packed anchovy fillets, chopped
1 large egg yolk
1 large garlic clove, grated (about 3/4 teaspoon)
1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1/3 cup canola oil
1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for serving
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 (4- to 5-ounce) small romaine heads (such as Little Gem), separated into leaves
Lemon wedges, for serving

Directions

Make the croutons

Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet. Heat olive oil in a small skillet over medium. Add anchovies, and cook, stirring often, until the fillets break down and meld with the oil, 2 to 3 minutes. Remove from heat, and drizzle oil over bread. Sprinkle with salt and pepper; toss to coat. Bake in preheated oven until golden and crisp, 10 to 12 minutes. Let cool on pan to room temperature, about 7 minutes.

Make the dressing and salad

Mash anchovies to a paste using the flat side of a knife; add to a large bowl. Whisk in egg yolk, garlic, lemon zest and juice, and mustard. Slowly add canola oil to bowl, whisking constantly, until yolk mixture is emulsified, thick, and pale yellow in color. Whisk in cheese, Worcestershire sauce, salt, and pepper. Add lettuce and croutons to bowl. Toss gently until lettuce and croutons are coated with dressing. Top servings with grated Parmesan, and season with salt and pepper to taste. Serve immediately with lemon wedges.

Originally appeared in Food & Wine magazine, August 2024