Caesar Salad

Name: Caesar Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 large head of romaine lettuce, washed and torn or chopped; 2 cups croutons, store-bought or homemade; 60g (2 oz) Parmesan cheese, finely grated or shaved; 4–6 anchovy fillets, finely minced (or 1–2 tsp anchovy paste); 2 cloves garlic, minced or grated; 1 egg yolk, from a fresh, good-quality egg (or use mayonnaise for a no-raw-egg version); 2 tablespoons fresh lemon juice; 3–4 tablespoons extra-virgin olive oil; 1 teaspoon Worcestershire sauce; Pinch of black pepper, freshly ground; Salt, to taste

About this dish

Caesar Salad is a classic American restaurant salad made with crisp romaine lettuce, a creamy, tangy dressing based on lemon juice, garlic, and anchovies, topped with crunchy croutons and shaved or grated Parmesan cheese. It is one of the most recognizable and widely served salads in American cuisine.

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Ingredients

🥬1 large head of romaine lettuce, washed and torn or chopped

🍞2 cups croutons, store-bought or homemade

🧀60g (2 oz) Parmesan cheese, finely grated or shaved

🐟4–6 anchovy fillets, finely minced (or 1–2 tsp anchovy paste)

🧄2 cloves garlic, minced or grated

🥚1 egg yolk, from a fresh, good-quality egg (or use mayonnaise for a no-raw-egg version)

🍋2 tablespoons fresh lemon juice

🫒3–4 tablespoons extra-virgin olive oil

🧴1 teaspoon Worcestershire sauce

🌶️Pinch of black pepper, freshly ground

🧂Salt, to taste

Method

Serves 2

Make the dressing: In a bowl, whisk together the minced garlic, anchovy, and egg yolk until combined. Add the lemon juice and Worcestershire sauce and whisk again.

Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing into a creamy consistency. Season with salt and black pepper to taste. If the dressing is too thick, thin it with a small splash of water.

If making homemade croutons, cube day-old bread, toss with olive oil, salt, and garlic, then bake in a 190°C (375°F) oven for 10–15 minutes until golden and crisp. Allow to cool.

Prepare the romaine lettuce by washing and thoroughly drying the leaves. Tear or chop them into large, bite-sized pieces and place in a wide salad bowl.

Pour the dressing over the lettuce and toss well to ensure all leaves are evenly coated.

Add the croutons and most of the grated Parmesan, then toss gently once more.

Transfer to serving plates or serve from the bowl, topping with the remaining Parmesan shavings and an extra grind of black pepper. Serve immediately.

✓ What Makes it Authentic

The Caesar Salad is widely documented as having originated in the Tijuana/San Diego border region in the early 20th century, with Caesar Cardini — an Italian-born restaurateur — credited in most historical accounts as its creator. It became a staple of American restaurant menus and home cooking throughout the mid-to-late 20th century, and is now served globally. The dressing traditionally contains anchovies, raw or coddled egg yolk, and Worcestershire sauce, though many modern versions adapt these ingredients.

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