Caesar Salad

On its own, Caesar salad is at the top of our list of favorite sides, but it's also the perfect vehicle for adding a little extra protein to make it a main. Though we often associate Caesar salad with the Roman emperor, it was actually created by an Italian restaurateur named Caesar Cardini while living in Mexico. Like many recipes, the Caesar salad was created out of desperation. During a busy dinner rush, Cardini threw together a salad with what he had left in the kitchen, which was Parmesan cheese, olive oil, anchovies, and garlic. Thus, the classic Caesar was born. My classic recipe centers around crisp romaine, salty shaved Parm, and crunchy homemade sourdough croutons tossed in a creamy, cheesy, umami-packed Caesar dressing (psst—it's the key to the best-ever Caesar). Ready to perfect this staple salad? Read on for everything you need to know about the recipe.

How To Make Caesar Salad

INGREDIENTS

• Sourdough Bread: Homemade croutons are worth the effort, especially if you’re already making the dressing. Sourdough bread toasts up beautifully and soaks in the dressing while staying crunchy.
• Anchovies: These little oil-packed fish are an umami powerhouse that gives Caesar dressing its distinct taste. Anchovies packed in oil are our go-to—I would recommend searching them out.
• Lemon Juice: Bright, acidic lemon juice brings much-needed balance to the rich and tangy dressing.
• Dijon Mustard: A little Dijon mustard added to the dressing provides a hit of acid and a little bit of spice.
• Whole Egg: The traditional choice for homemade Caesar dressing is egg yolk for richness. If you hate the idea of potentially wasting the egg whites, never fear—with the right amount of whipping, it's possible to achieve a fluffy, rich, and extremely delicious Caesar dressing including the whole egg.
• Parmesan: A classic component in Caesar salad, Parmesan adds a salty, nutty bite.
• Romaine Lettuce: Romaine is the ultimate base, providing big, bold crunch and a little bit of bitterness to create a well-rounded salad.

STEP-BY-STEP INSTRUCTIONS

Place rack in the center of your oven and preheat it to 375°. Then, in a large bowl, toss the sourdough bread pieces, oil, salt, and pepper, until every piece is coated.

Spread the bread pieces on a baking sheet and bake for 10 to 12 minutes, or until the bread is crisp and light golden brown.

While the croutons are toasting, we can get started on the dressing. So, in a medium bowl, whisk to combine the anchovies, garlic, egg, lemon juice, and Dijon. My top tip for this? Wrap a kitchen towel around the base of the bowl to keep it steady while whisking.

Once combined, slowly stream in some oil while whisking until the dressing is thick and creamy. This can also be done with an immersion blender or in a small food processor.

Once the dressing is combined and creamy, stir in some Parmesan cheese and black pepper. Season to taste with salt.

Toss the chopped romaine with salt in a serving bowl. Then, add the shaved Parmesan and croutons to the bowl with the lettuce and toss with 1/3 cup dressing.

Toss to fully combine, then serve the salad along with the remaining dressing. If you desire, top with more freshly cracked pepper when serving.

The full list of ingredients and instructions can be found in the recipe below.

Caesar Salad Variations

• Chicken Caesar Wraps
• Harvest Caesar Salad
• Shrimp Caesar Salad

Recipe Tips

• Does Caesar salad have anchovies? The classic Caesar dressing is made from anchovy fillets, garlic, egg, fresh lemon juice, and olive oil. The anchovies give the dressing its distinct, well-known flavor. But if you aren’t a fan, you can leave them out. (But please at least try it first, I’m begging you!)
• What’s the best kind of bread for croutons? We recommend using a crusty bread like a sourdough because of the crunch and depth of flavor that comes from toasting it in olive oil, but feel free to switch it up. Seeded sourdough is a great option, or even a rye bread could add a fun twist.

Storage

Caesar salad is best eaten right away, but it will keep in the refrigerator (without the dressing) for up to 2 days in an airtight container. Also, remove the croutons before storing and top with fresh croutons before eating.