Caesar Salad
Crisp romaine tossed in a rich anchovy-garlic-Parmigiano dressing and piled with crunchy croutons and cheese. A world-loved classic, born in Tijuana, Mexico in 1924.
Ingredients
- Romaine lettuce · torn bite-size1 head
- Baguette/bread · for croutons2 slices
- Parmigiano · grated or shaved40 g
- Olive oil · for croutons2 tbsp
- Chicken breast · optional, grilled1 piece
- Dressing
- Mayonnaise · or 1 egg yolk3 tbsp
- Anchovies · minced, or 1 tsp fish sauce3
- Garlic · finely minced1 clove
- Lemon juice1 tbsp
- Dijon mustard1 tsp
- Parmigiano · grated, for dressing2 tbsp
- Olive oil3 tbsp
- Black pepper · generous
Steps
- ⏲ 8 min
Cube the bread, toss in olive oil, and toast in a pan or oven (180C) until golden and crisp to make croutons.
- ⏲ 2 min
Whisk all the dressing ingredients (mayo, anchovy, garlic, lemon, mustard, Parmigiano, olive oil, pepper) into a smooth dressing.
Wash the romaine, dry it thoroughly, and tear into bite-size pieces. Wet leaves make the dressing slide off.
(Optional) Season and grill the chicken breast, then slice.
- ⏲ 1 min
Toss the romaine with the dressing in a bowl until every leaf is coated.
Top with croutons, plenty of grated Parmigiano, and black pepper. Add the chicken for a chicken Caesar. Serve right away.
Tips & Variations
Variations
- Chicken Caesar: Add grilled chicken breast to make it a meal.
- Caesar wrap: Roll it up in a tortilla.
- No anchovy: Sub Worcestershire or fish sauce for the umami.
- Kale Caesar: Use kale instead of romaine for a heartier salad.
Tips
- Dry the romaine completely so the dressing clings.
- Anchovy is the key to the umami — don't skip it; a little isn't fishy.
- The classic uses raw egg yolk, but mayonnaise is easy and safe.
- Add croutons fresh and crisp, and toss the dressing just before serving.
- Fun fact: Caesar salad was invented in Tijuana, Mexico in 1924 (Caesar Cardini).
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