- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 3 tbsp
- 2 cloves
- 1 tbsp
- 1 tsp
- 1 tsp
- 50 g
- ½ tsp
- ½ tsp
Process
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Preheat oven to 180°C. In a bowl, toss the bread cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 10–12 minutes, until golden and crisp. Set aside.
In a small bowl, mash the minced garlic and anchovy fillets with a fork until a paste forms.
In a large bowl, whisk the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until combined. Slowly drizzle in the remaining 2 tbsp olive oil while whisking constantly until the dressing thickens.
Stir in the garlic-anchovy paste and half of the grated Parmesan. Season with salt and black pepper to taste.
Add the romaine lettuce to the bowl with the dressing and toss gently to coat every leaf.
Add the croutons and toss once more. Serve immediately, topped with the remaining Parmesan shavings.
Kitchen notes
Kitchen notes
- Dry the romaine thoroughly after washing; excess water will dilute the dressing and make the salad soggy.
- For a thicker, creamier dressing, whisk in the oil very slowly at first, as if making a mayonnaise.
- Taste the dressing before adding salt, as anchovies and Worcestershire sauce are already salty.
- If you prefer a milder anchovy flavor, start with 2 fillets and adjust after tasting.
Substitutions
- anchovy fillets→1 tsp anchovy paste
- Dijon mustard→yellow mustard
- Parmesan cheese→Pecorino Romano
- day-old bread→sourdough or ciabatta
Storage & reheating
Store the dressing separately in an airtight container in the refrigerator for up to 3 days. Keep croutons at room temperature in a sealed bag for up to 2 days. Assemble the salad just before serving; leftovers do not keep well. To refresh stored dressing, whisk in a few drops of water or lemon juice.
FAQ
The questions we get asked most
Can I make Caesar salad dressing without raw egg?
Yes, you can omit the egg yolk and instead use 2 tablespoons of mayonnaise or Greek yogurt to emulsify the dressing. Alternatively, use a pasteurized egg yolk, which is safe to consume raw. The texture will be slightly different but still creamy.
How do I keep the croutons from getting soggy?
Make sure the croutons are fully cooled and stored separately from the salad until serving. Toss them in just before serving, and avoid over-dressing the lettuce. If the croutons soften, re-crisp them in a 180°C oven for 5 minutes.
What can I use instead of anchovies?
You can substitute 1 teaspoon of anchovy paste, or for a vegetarian version, use 1 teaspoon of capers plus a pinch of salt. Another option is a splash of soy sauce or Worcestershire sauce, but note that traditional Worcestershire contains anchovies.
Why is my Caesar dressing not thickening?
The dressing may not thicken if the oil was added too quickly or if the egg yolk was cold. Start with room-temperature egg yolk and add the oil drop by drop while whisking constantly. If it still doesn't thicken, whisk in 1 teaspoon of Dijon mustard or a tablespoon of mayonnaise.
Can I make Caesar salad ahead of time?
You can prepare the dressing and croutons up to 3 days in advance and store them separately. Wash and dry the lettuce, then wrap it in paper towels and refrigerate. Assemble the salad just before serving to prevent wilting.
Is Caesar salad gluten-free?
Traditional Caesar salad is not gluten-free because of the croutons and Worcestershire sauce, which may contain barley malt. To make it gluten-free, use gluten-free bread for croutons and a gluten-free Worcestershire sauce. Always check labels.
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