Caesar Salad
Crisp romaine dressed with a silky anchovy-garlic dressing, finished with parmesan and croutons. The dressing is emulsified and rich, binding everything together.
Instructions
0/6- 1
Mash anchovy fillets and garlic into a paste in a small bowl.
- 2
Whisk in mustard, lemon juice, and water until combined.
- 3
Slowly drizzle in olive oil while whisking constantly to emulsify the dressing.
- 4
Season with salt and pepper to taste.
- 5
Toss romaine with dressing until every leaf glistens.
- 6
Top with parmesan and croutons, serve immediately.
Nutrition per serving
Chef's Notes
Make the dressing first so it binds properly — don't add oil all at once or it breaks.
Don't dress until you're ready to eat; soggy leaves are a crime.
Real parmesan is non-negotiable here — that waxy stuff ruins it.
If you skip anchovies, add another clove of garlic and a pinch more mustard for depth.
Homemade croutons beat store-bought every time — just toss bread cubes in olive oil, salt, and toast at 200°C until golden.
About This Dish
The Caesar salad was born in 1924 at Caesar Cardini's restaurant in Tijuana, Mexico, created during a Fourth of July rush when supplies ran low. The original combined romaine, parmesan, croutons, and a Worcestershire-tinged dressing. Anchovies weren't in the original—they were added later—but they're what give it that umami backbone now."