Classic Caesar Salad from Scratch: Restaurant-Quality Recipe

"Fresh Caesar salad with romaine lettuce, sourdough croutons, Parmesan cheese, anchovies, and Caesar dressing in a white ceramic bowl on a marble surface"
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Classic Caesar Salad from Scratch: Restaurant-Quality Recipe

A perfectly balanced Caesar salad with crisp romaine, homemade garlic croutons, and a rich, creamy dressing made from scratch.

Key Info

  • Prep Time: 20-25 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30-37 minutes
  • Servings: 4-6
  • Difficulty: Moderate
  • Dietary: Contains eggs, fish, dairy

Equipment Needed

  • Large mixing bowl
  • Whisk
  • Cutting board and knife
  • Salad spinner
  • Garlic press
  • Skillet for croutons
  • Alternative: Food processor or immersion blender for dressing

Ingredients

For the Dressing:
  • 2 large egg yolks (room temperature)
  • ¾ cup (180ml) extra virgin olive oil
  • 4 anchovy fillets or 1 tsp (5ml) anchovy paste
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tbsp (7.5ml) Dijon mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 2 garlic cloves, minced
  • ¾ cup (75g) freshly grated Parmesan
  • Salt and pepper to taste
For the Salad:
  • 2-3 heads romaine lettuce, chopped
  • ½ cup (50g) shaved Parmesan
  • Homemade croutons (recipe below)
For the Croutons:
  • 3-4 thick slices sourdough bread, cubed
  • 3 tbsp (45ml) olive oil
  • 2 garlic cloves, minced
  • ¼ tsp salt

Sourdough cubes being cooked in cast-iron skillet with olive oil and minced garlic in a rustic kitchen setting

Method

1. Make the Croutons:
  • Heat olive oil in skillet over medium heat
  • Toss bread cubes with garlic and salt
  • Cook until golden brown (8-10 minutes), stirring frequently
  • Set aside to cool

Overhead view of egg yolk and olive oil emulsion being whisked in a copper bowl, with anchovies, lemons, and Parmesan cheese arranged nearby

2. Prepare the Dressing:
  • Whisk egg yolks in large bowl until smooth
  • Very slowly drizzle in olive oil while whisking constantly
  • Add anchovies, lemon juice, mustard, Worcestershire sauce, garlic
  • Stir in Parmesan cheese
  • Season with salt and pepper

Fresh romaine leaves being torn into bite-sized pieces on a wooden cutting board, highlighted by natural window light

3. Assemble the Salad:
  • Wash and thoroughly dry romaine leaves
  • Tear into bite-sized pieces
  • Toss with desired amount of dressing
  • Add croutons and shaved Parmesan
  • Serve immediately

Professional plating of caesar salad in a white ceramic bowl with crisp romaine, golden croutons, Parmesan ribbons and creamy dressing

Crucial Tips

  • Use room temperature egg yolks for better emulsification
  • Never skip anchovy – it’s key for authentic flavor
  • Pat lettuce completely dry to prevent diluting dressing
  • Add dressing gradually – you can always add more

Completed Caesar salad garnished with Parmesan and anchovy under restaurant lighting

Storage:
  • Dressing: Refrigerate up to 3 days
  • Croutons: Airtight container for 1 week
  • Never store dressed salad
Common Mistakes:
  • Over-dressing the salad
  • Using cold eggs for dressing
  • Not drying lettuce properly
  • Adding too much garlic
Variations:
  • Add grilled chicken or shrimp
  • Use gluten-free bread for croutons
  • Substitute Pecorino Romano for Parmesan
  • Add extra anchovies for stronger flavor

Note: Consuming raw eggs may increase risk of foodborne illness. Use pasteurized eggs if concerned.

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