Description
A classic Caesar Salad recipe featuring crisp Romaine lettuce, homemade anchovy-garlic dressing, crunchy croutons, and freshly grated Parmigiano Reggiano cheese. This dressing is emulsified with boiled eggs for a rich and creamy texture, providing an authentic Italian flavor perfect for a light meal or side dish.
Ingredients
Scale
Salad
- 2 heads Romaine lettuce
- 2 cups croutons
- ¼ cup freshly grated Parmigiano Reggiano cheese (plus more for shaving)
Dressing
- 3 anchovies packed in oil (drained)
- 2 large eggs
- 2 cloves garlic (halved)
- 1½ tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- Freshly ground black pepper (to taste)
- ½ cup extra-virgin olive oil
- Kosher salt (to taste)
Instructions
- Prepare the lettuce: Remove the large outer leaves from the Romaine lettuce and discard or save for another use. Wash and gently dry the remaining leaves, then carefully wrap them in paper towels and refrigerate until ready to serve.
- Prepare anchovies: Soak anchovies in water for 5 minutes, then drain and pat dry. Mince and mash them into a paste; set aside.
- Boil eggs: Bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg, then boil for exactly 75 seconds. Remove with a slotted spoon. (Skip if using pasteurized eggs.)
- Flavor the salad bowl: Rub the inside of a large salad bowl with the cut sides of garlic halves to impart garlic flavor.
- Make the dressing: Crack boiled eggs into the garlic-rubbed bowl, removing any whites clinging to the shells. Whisk eggs while gradually adding lemon juice. Add anchovy paste, Worcestershire sauce, dry mustard powder, and freshly ground black pepper; whisk to combine. Slowly drizzle in olive oil while whisking until dressing emulsifies. Season with kosher salt and additional pepper to taste. Refrigerate in an airtight container until serving.
- Prepare lettuce for salad: Tear large leaves into smaller pieces if making a chopped salad or use leaves no bigger than 7 inches long if serving whole leaves.
- Toss the salad: Place lettuce in a large bowl, drizzle with desired dressing, and gently mix. Add 1 cup of croutons and grated Parmigiano Reggiano, tossing gently to combine.
- Serve: Transfer salad to a serving bowl. Top with additional croutons and shaved Parmigiano Reggiano cheese. Serve immediately.
Notes
- Use pasteurized eggs to skip boiling for safety concerns.
- For vegetarian variation, omit anchovies or substitute with capers for briny flavor.
- Ensure fresh lemon juice is used for optimal dressing flavor.
- Homemade croutons add best texture and flavor but store-bought can be used.
- The salad is best served immediately after tossing to maintain crispness.
