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–+ servings

Classic Caesar Salad with Traditional Anchovy Dressing

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Make the best classic Caesar salad with traditional dressing from scratch using anchovies, egg yolk, fresh parmesan, and crisp romaine.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 1
Course: Salads
Cuisine: American, Italian, Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 heads California-grown romaine lettuce chopped or whole leaves
  • 1/2 cup (120 ml) Parmesan cheese freshly shaved or grated
  • salt and black pepper to taste
  • 2 cups (480 ml) day-old San Francisco-style sourdough bread cubed
  • 2 tablespoons (30 ml) Napa Valley olive oil or melted butter
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1 pinch salt
  • 1 egg yolk or 1 tablespoon mayonnaise
  • 1 teaspoon (5 ml) Dijon mustard
  • 1-2 fillets anchovy fillets or 1 teaspoon anchovy paste
  • 1 clove garlic minced
  • 2 tablespoons (30 ml) Meyer lemon juice fresh
  • 1/2 teaspoon (2.5 ml) Worcestershire sauce
  • 1/4 cup (60 ml) Napa Valley olive oil
  • 1/4 cup (60 ml) grated Parmesan
  • salt and pepper to taste

Method
 

  1. Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt, then spread them onto a baking sheet. Bake for 10–12 minutes, tossing halfway through, until golden and crisp. Allow to cool.
  2. Whisk the egg yolk, Dijon, anchovy, garlic, lemon juice, and Worcestershire in a bowl. Gradually drizzle in olive oil while whisking constantly until thick and creamy. Stir in Parmesan cheese and adjust seasoning to taste. Use a blender or food processor for a faster, creamier result if preferred.
  3. Toss chopped romaine with just enough dressing to coat the leaves in a large bowl. Add croutons and toss lightly. Top with extra Parmesan and cracked black pepper, then serve immediately for optimal crunch and flavor.

Nutrition

Calories: 300kcal

Notes

Anchovy Substitution: If you are hesitant about using whole anchovies, I recommend starting with half a fillet or swapping them for a teaspoon of capers to keep that essential salty depth.
Emulsion Success: I have learned that the secret to a perfectly creamy dressing is adding the olive oil drop by drop at the very beginning to ensure the yolk and oil bond properly.
Avoiding Sogginess: I always make sure my romaine is bone dry after washing because even a little bit of water will prevent the dressing from sticking to the leaves and make the salad watery.
Make Ahead Prep: You can whip up the dressing and bake the croutons a day in advance, but I suggest keeping them in separate airtight containers with the bread at room temperature and the sauce in the fridge.
Bread Selection: Using sourdough bread that is a day or two old is my favorite trick for croutons because the slightly stale texture absorbs the garlic oil better and results in a much crunchier bite.
Serving Temperature: I love to chill my salad bowl and individual plates in the freezer for ten minutes before serving to keep the greens incredibly crisp while you eat.
Dressing Balance: I suggest tasting your dressing with a leaf of lettuce before tossing the whole bowl, as the acidity of Meyer lemons can vary and you might want an extra splash