Caesar Salad with Homemade Dressing
Crunchy, garlicky, and absolutely iconic. Once you make Caesar dressing from scratch, you'll never go back to bottled. The anchovies are the secret — trust me.
Salads · Prep 15 min · Cook 10 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 2 heads romaine lettuce, chopped
- 80 g parmesan, shaved
- 200 g sourdough bread, cubed for croutons
- 4 pieces anchovy fillets
- 1 large egg yolk
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp lemon juice
The Real Caesar
Yes, there are anchovies. No, you can't taste "fish." What you taste is this deep, savory, utterly addictive quality that makes Caesar dressing Caesar dressing. Without them, it's just a garlic salad. With them? Magic.
The Dressing
Mash the anchovies and garlic into a paste (a mortar and pestle is perfect). Whisk in the egg yolk, Dijon, and lemon juice. Slowly drizzle in olive oil while whisking until thick and creamy. Stir in grated parmesan. Season.
The Croutons
Toss bread cubes with olive oil, garlic, and salt. Bake at 200°C/400°F for 10-12 minutes until golden and crunchy.
Toss the romaine with the dressing (start with less than you think — you can always add more). Top with croutons and shaved parmesan.
Tina's Tips
- Homemade croutons make all the difference — they're crunchier and fresher
- Add grilled chicken, shrimp, or salmon to make it a full meal
- The dressing keeps in the fridge for up to a week
- Whole romaine leaves make for a gorgeous presentation
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