The Only Caesar Salad Recipe You'll Ever Need

Ingredients

• 4 oz Ciabatta Bread (cut into ½‑inch cubes)
• 0.25 cup Olive Oil (extra‑virgin, for tossing croutons)
• 1 clove Garlic (minced for croutons)
• 0.25 tsp Salt (for croutons)
• 0.25 tsp Black Pepper (freshly ground for croutons)
• 0.5 cup Parmesan Cheese (coarsely grated for salad (large‑hole grater))
• 0.25 cup Parmesan Cheese (finely grated for dressing (fine grater))
• 4 Anchovy Fillets (canned, minced into a paste)
• 1 Egg Yolk (large, room temperature; use pasteurized if desired)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 2 tsp Worcestershire Sauce
• 2 tsp Dijon Mustard
• 0.5 cup Olive Oil (extra‑virgin, drizzled slowly into dressing)
• 12 oz Romaine Hearts (about two hearts, washed, dried, cut into 1‑inch pieces)

Instructions

1. Cube the Bread

   Trim the ciabatta and cut it into roughly ½‑inch cubes.

   Time: PT5M

2. Make Garlic‑Infused Oil

   Combine ¼ cup olive oil, the minced garlic clove, ¼ tsp salt, and ¼ tsp black pepper in a small bowl and whisk until blended.

   Time: PT2M

3. Toss Bread with Oil

   Add the bread cubes to the oil mixture and toss until each piece is lightly coated.

   Time: PT1M

4. Bake Croutons

   Spread the coated cubes on a rimmed baking sheet and bake in a pre‑heated 350°F oven until golden brown and crunchy, stirring once halfway through.

   Time: PT18M

   Temperature: 350°F

5. Grate Parmesan Cheese

   Using the large‑hole side of the box grater, grate ½ cup Parmesan into a bowl for the salad; then grate an additional ¼ cup fine Parmesan for the dressing.

   Time: PT5M

6. Mince Anchovies and Garlic

   Finely mince the anchovy fillets into a paste, then add the remaining garlic clove and mince together until smooth.

   Time: PT3M

7. Prepare the Dressing Base

   In the same mixing bowl, whisk together the raw egg yolk, 1 Tbsp lemon juice, 2 tsp Worcestershire sauce, 2 tsp Dijon mustard, the minced anchovy‑garlic paste, ¼ tsp black pepper, and ¼ tsp table salt until smooth.

   Time: PT5M

8. Emulsify the Dressing

   Very slowly drizzle ½ cup olive oil into the yolk mixture while whisking continuously until the dressing thickens and becomes glossy.

   Time: PT5M

9. Finish the Dressing

   Stir in the fine‑grated Parmesan cheese until fully incorporated.

   Time: PT1M

10. Prepare the Lettuce

    Wash the romaine hearts, pat dry, then cut each heart lengthwise and slice into 1‑inch pieces.

    Time: PT5M

11. Assemble the Salad

    In a large serving bowl, combine the romaine pieces, the coarse‑grated Parmesan, and the warm croutons. Drizzle the dressing over the salad and toss gently with tongs until everything is evenly coated.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

12g

Fat

28g

Fiber

3g

Ingredient Substitutions

• Instead of Ciabatta Bread: Baguette, Sourdough
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Anchovy Fillets: Anchovy paste (1 tsp)
• Instead of Egg Yolk: Pasteurized egg yolk
• Instead of Lemon Juice: bottled lemon juice
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Olive Oil: Light olive oil
• Instead of Romaine Hearts: Iceberg lettuce (less flavor)

Equipment Needed

• Rimmed Baking Sheet
• Mixing Bowl
• Whisk
• Chef's Knife
• Cutting Board
• Box Grater (large holes)
• Box Grater (fine holes)
• Tongs
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Baking croutons to a golden, crunchy texture without burning.
• Slowly drizzling oil into the yolk mixture to achieve a stable emulsion.
• Mincing anchovies into a fine paste for even flavor distribution.
• Ensuring lettuce is completely dry before tossing with dressing.

Chef Tips from the Video

• Use the highest quality extra‑virgin olive oil; it shines through in the dressing.
• For extra crunch, toast the croutons on a wire rack after baking.
• If you prefer a smoother dressing, blend the anchovies and garlic in a food processor before adding to the yolk.

Troubleshooting

Storage

Refrigerator: Dressing can be stored in an airtight container for up to 3 days; croutons stay crisp for 5‑7 days in a sealed bag.

Freezer: Croutons freeze well for up to 2 months; thaw and re‑crisp in a hot oven. Do not freeze lettuce or dressing.

Room temperature: Assembled salad is best served immediately; otherwise, keep croutons separate to maintain crunch.

Make-Ahead Tips

• Prepare the croutons up to 2 days ahead and store in an airtight container.
• The dressing can be made a day in advance; keep refrigerated and give a quick whisk before using.
• Wash and dry lettuce just before assembling to keep leaves crisp.

Frequently Asked Questions