The Real Caesar Salad, Made Properly
Forget everything you thought you knew about Caesar salad. This is a lesson in creating the authentic, original version with its famous creamy, garlicky dressing and crunchy croutons.
There are few dishes as universally popular, yet so frequently misrepresented, as the Caesar salad. What often arrives is a sad affair of limp lettuce drowned in a cloying, bottled dressing. The real thing, however, is a masterpiece of balance and texture, a culinary lesson in how a few simple, high-quality ingredients can create something truly spectacular.
The original salad, created by Caesar Cardini in Tijuana, Mexico, was a masterclass in tableside theatre and flavour. The key to its magic lies in creating the dressing from scratch, emulsifying egg yolk with oil, garlic, and anchovies to create a sauce that lightly coats, rather than smothers, the crisp leaves of Romaine lettuce. It is not, I must insist, a 'creamy' dressing in the modern sense of using mayonnaise or cream; its creaminess is the result of a proper emulsion.
So, in this recipe, we are going back to basics. We will make our own crunchy, garlic-infused croutons and whisk together the dressing as it should be made. It requires a little more effort, certainly, but the result is a salad that will utterly redefine your expectations and give you the confidence to serve a true classic with pride.
Why You'll Love This Recipe
- This recipe teaches the classic emulsification technique, creating a dressing with unparalleled flavour and texture that you simply cannot buy in a bottle.
- Making croutons from scratch allows you to control the size, flavour (with real garlic), and texture, ensuring they are crisp on the outside and slightly chewy within.
- By using whole Romaine leaves and tossing them gently, the salad retains its structure and signature crunch, which is the hallmark of an authentic Caesar.
- The method is broken down into clear, manageable stages, demystifying the process and guaranteeing success for the home cook.
Ingredients
- For the Croutons:
- 3 thick slices of good-quality white bread (like a sourdough or ciabatta), crusts removed
- 3 tablespoons olive oil
- 1 large clove of garlic, peeled and crushed
- For the Dressing:
- 2 fat cloves of garlic, peeled
- A pinch of coarse sea salt
- 4 tinned anchovy fillets in oil, drained
- 1 large, very fresh free-range egg yolk (or use a pasteurised one)
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 150ml light olive oil (not extra-virgin)
- 50g Parmesan cheese, freshly grated, plus extra for serving
- Freshly milled black pepper
- For the Salad:
- 2 medium heads of Romaine lettuce
Equipment Needed
Large heavy-based frying pan · Pestle and mortar · Medium mixing bowl · Balloon whisk · Large salad bowl (a wooden one is traditional) · Kitchen paper · Cheese grater or Microplane
Step-by-Step Instructions
- First, make the croutons. Cut the crustless bread into 2cm cubes. In a large, heavy-based frying pan, heat the olive oil over a medium heat, add the crushed garlic and cook for a minute to infuse the oil, then remove and discard the garlic.
- Add the bread cubes to the pan and toss to coat them in the garlicky oil. Cook for 5-8 minutes, turning them frequently, until they are golden brown and crisp on all sides. Remove them with a slotted spoon and drain on kitchen paper. Set aside.
- Now, for the dressing. In a pestle and mortar, pound the 2 peeled garlic cloves and the sea salt into a smooth paste. Add the anchovy fillets and continue to pound until they are also incorporated into the paste.
- In a medium-sized bowl, place the egg yolk, vinegar, lemon juice, and Dijon mustard. Whisk them together for a moment. Now, add the garlic and anchovy paste from the pestle and mortar and whisk it in thoroughly.
- This next step is crucial. Begin to add the olive oil, literally a drop at a time, whisking continuously and vigorously with a balloon whisk. As the sauce begins to thicken and emulsify, you can start adding the oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and you have a thick, glossy, mayonnaise-like dressing.
- Finally, stir in the 50g of grated Parmesan and a generous grinding of black pepper. Taste and add a little more lemon juice if you feel it needs it.
- To assemble the salad, wash the Romaine lettuce leaves and pat them very dry. Tradition dictates leaving the smaller inner leaves whole and tearing the larger outer ones into bite-sized pieces. Place the leaves in a large salad bowl.
- Pour about two-thirds of the dressing over the leaves and, using your hands or two large spoons, toss gently to coat every leaf without bruising them. You want the leaves coated, not swimming.
- Add the croutons and half of the extra Parmesan shavings, and toss once more, very gently. Serve immediately on chilled plates, with the remaining Parmesan shavings scattered over the top.
Delia's Notes from the Kitchen
The one thing to remember about a Caesar salad is that it's all about the assembly. The gentle tossing, the use of whole leaves, the last-minute addition of the croutons – it's a small performance. The traditional method involves rubbing a cut garlic clove around the inside of a wooden salad bowl to perfume it before you begin. It's these little details that elevate cooking from a task to a craft. Don't be afraid of the anchovies; they melt away, leaving behind a wonderful, savoury depth that is the secret soul of the dish.
How to Store & Reheat
A Caesar salad must be assembled just before serving as it does not keep. However, you can prepare the components ahead of time. The croutons can be stored in an airtight container at room temperature for up to 2 days. The dressing can be made a day in advance, stored in a sealed jar in the refrigerator; it will thicken, so you may need to whisk in a teaspoon of water to loosen it before using.
Frequently Asked Questions
Is it safe to use a raw egg yolk in the dressing?
There is a small risk associated with consuming raw eggs. To eliminate this, I recommend using pasteurised egg yolks, which are heat-treated and available in cartons at most supermarkets. They work perfectly in the recipe.
My dressing split or looks oily. Can I fix it?
This happens when the oil is added too quickly. To rescue it, place a fresh egg yolk in a clean bowl and, very slowly, whisk the split dressing into it, drop by drop. This will re-emulsify the sauce.
Do I absolutely have to use anchovies?
For an authentic Caesar flavour, yes. Anchovies provide a deep, savoury 'umami' flavour that is not fishy when combined with the other ingredients. If you are truly averse, a teaspoon or two of Worcestershire sauce (which contains anchovies) can provide a similar savoury note, but I do urge you to try it the proper way first!
Can I use a different type of lettuce?
Romaine is the classic choice because its sturdy, crisp leaves stand up well to the thick dressing without wilting. If you must substitute, choose another crisp lettuce like Little Gem or the heart of an iceberg, but the texture will be different.
Can I make this in a food processor?
You can, but I find the control you get from a whisk is far superior. A food processor can sometimes 'heat' the sauce, and it's very easy to add the oil too quickly. Making it by hand is part of the joy and teaches you the feel of a proper emulsion.