Classic Caesar Salad

Method

1. Make the croutons by tossing torn bread with olive oil, garlic, and salt. Bake at 375°F for 10-12 minutes until golden and crunchy.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

2. Make the dressing by mashing anchovies and garlic into a paste with the flat of a knife. Whisk in egg yolks, lemon juice, and mustard. Slowly drizzle in olive oil while whisking constantly to emulsify. Stir in grated Parmesan. Season with salt and pepper. The dressing should be thick and creamy.

3. Assemble by tossing romaine leaves with just enough dressing to coat (don't drown them). Add croutons and toss once more. Top with shaved Parmesan and cracked pepper.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

   Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Equipment

• Rimmed sheet pan Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
• Whisk or food processor Recommended: OXO Good Grips 11-Inch Balloon Whisk
• Large mixing bowl Recommended: Vollrath 13-Quart Stainless Steel Mixing Bowl

Chef Notes

• The most important thing: The anchovies are non-negotiable. They don't make the dressing taste fishy — they add umami depth that makes everything taste more savory. If you skip them, the dressing tastes flat.
• Use egg yolks for the creamiest dressing. The yolks emulsify the oil into a thick, clingy coating. If you're concerned about raw eggs, use pasteurized eggs.
• Tear the croutons by hand, don't cut them. Torn edges have more surface area and get crispier.
• Dress the romaine at the last moment. Overdressed Caesar wilts within minutes.
• The original Caesar salad (invented in Tijuana, 1924) used whole romaine leaves eaten by hand. You can serve it that way for drama.

Common Substitutions

Ingredient	Substitution	Notes
Anchovies	1 tbsp Worcestershire sauce	Provides umami without the anchovy texture
Raw egg yolks	2 tbsp mayonnaise	Already emulsified — add lemon and garlic
Romaine	Kale (massaged)	Kale Caesar is a popular modern variation
Homemade croutons	Store-bought	Less crispy but saves time

What You're Practicing

Caesar dressing is a raw egg emulsion — the same technique behind mayonnaise, aioli, and hollandaise. Understanding how egg yolks stabilize oil-in-water emulsions is one of the most important concepts in sauce-making. Visit Vinaigrettes for more.